Laid in: index to the main volume, titled "Repertorio miscelanea," 10 unnumbered pages.
Handwritten manuscript in ink with detailed recipes and procedures for preparing foods, drinks, and household cleaning recipes. Possibly created for professional use. Includes recipes from many parts of Italy, a few from France and Spain.
Written in a clear early nineteenth-century handwriting, containing various detailed recipes, with ingredients, measurements and procedures for preparing foods, drinks and household cleaning recipes. Included are descriptions for making syrups, liqueurs ("Swiss absinthe", "cognac brandy", etc.), jams, preserves, mustards, breads, cakes, biscuits, chocolates, sugared almonds, meat sauces, and various recipes for cooking beef, veal, and pork. There are also recipes for making vinegar, beer and wines like a "Chambertine," "Margeau", and "Champagne". Also included are mixtures for making toothpastes, pills, powders, disinfectants, ointments, soaps, balms, varnishes ("printing varnishes"), inks, dyes, and wax. Several recipes provide natural remedies and medicinal applications.Sometimes there are specific references to local dishes or products such as the luganega (a type of sausage), the bussolani di Bassano romano, a typical biscuit from Lazio, chocolates made with different types of cocoa "for use in Mr. Grossato's shop", "Gasparo Zuiner's shiny Swedish whale oil paste", "Mistrà liqueur", "Professor Pietro Peretti's antipyretic powder", and something called "Zucchetti absinthe". There is also a secret recipe called "Mantovani absinthe tincture" which is partially encrypted, perhaps as its formula was jealously kept at Girolamo Mantovani's Venetian pharmacy since 1658.