A recipe likely for making Angelot, a kind of soft cheese (now known as "Pont-l'Évêque").

A method for making a thick, dry cheese (described as similar to parmesan), using milk, cream, rennet, and salt.

A recipe for making cream cheese

Instructions on making slipcoat cheese using milk, cream, rennet, and whey, placed in a cheese-fat (a kind of vessel for making cheese).

A method for making a soft (possibly French Savoy) cheese, using rennet "as you do for cream cheese"

Recipe for making a soft cheese , possibly "French angelot," using cream and rennet