Recipes

We should be aware of the scale of prices of the time for the various goods, which may differ from the present-day one, to appreciate the relative luxury of some dishes. Parmesan cheese, because it is imported from Italy, was an extremely expensive type of food; during the Great Fire of London in 1666, some Londoners, before fleeing, buried their Parmesan cheese in their garden, as they would for their gold, to find it again when they returned after the fire. The recipe given in Georgian Cities, "anchovies with Parmesan cheese", would have been a very luxurious dish. http://www.18thc-cities.paris-sorbonne.fr/spip.php?article11&lang=en (by William Verral, The Cook's Paradise, 1759).

Two recipes by Rebecca (1660-1740 - née Price, married to Henry Brandreth), living in a country house in Bedfordshire. She enjoyed cooking so much that her husband decided that after his death, when their son and daughter-in-law would take over the house, his widow would retain command of the kitchen. The recipes show that tips about cooking were passed on between acquaintances: 

A recipe for "petty patties ("petit pâtés") by Hannah Glasse, the author of a famous cookery book (The Art of Cookery Made Plain and Easy, 1796):

A recipe from Cromwell's wife: The Court and Kitchen of Elizabeth Cromwell (1664):

a "coffin" is the paste for a pie; raisins of the sun are dried grapes. 

A recipe by the chef in the household of the Dukes of Bolton (1734) - the actress who played Polly in The Beggar's Opera married the Duke of Bolton: