These early recipes included vinegars and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead.

The common ingredients for early recipes are cream, rosewater and sugar, whipped until stiff.

In his second volume Latini gives early recipes for sorbetti.

The earliest recipe for fruit fool dates to the mid 17th century.

An early recipe, from 1902, suggests frying the skewered oysters and bacon in butter.

An early recipe does not include the chocolate and marzipan topping.

It also has the earliest recipe in print for mille-feuille.

It contains early recipes for whipped cream and choux pastry.

Most modern recipes for apple pie require an ounce or two of sugar, but the earliest recipe does not.

Magister Salernus (died 1167) provides one of the earliest direct recipes.