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| wolumin = 20
| strony = 22–42
}}</ref> But holdon, you may asksay, why was it at the Manuscript Institute? We're talking about a printed book, aren't we? Well yes, but keep in mind what we said about culinary recipes being contantly copied and rewritten. Back when nobody kept a smartphone equipped with a camera and an OCR function in the pocket -- back when even photocopiers didn't exist -- people commonly copied recipes they found in printed sources by hand. Sometimes they would even create entire manuscript cookbooks that were compilations of recipes taken from diverse sources, both printed and handwritten. It was one such manuscript, entitles ''Zbiór dla kuchmistrza, tak potraw jako ciast robienia'' (''A Collection for a Master Chef, of Recipes for Both Dishes and Cakes'') cookbook that caught Dr. Bulatova's attention and led her to get in touch with the foremost specialist on the history of Polish cuisine, Prof. Jarosław Dumanowski at Copernicus University in Toruń.
The manuscript contains a total of a about a thousand recipes, as well as medical, veterinary and gardening tips -- all written by the same hand. The sources these recipes and tips were gleaned from are not always indicated in the text, but you can see from the different styles and grammars that they must have originated in various historical periods -- mostly within the 16th and 17th centuries. And yet, the copyist who made the manuscript clearly indicated on the title page that he finished his work on 25 July 1757 (such dating is further borne out by water marks found on the paper). Which means by the time the manuscript was created, the recipes which were copied into had already been quite old. The copyist himself didn't sign his work, but the book's first owne left her signatures on three different pages. It was Rozalia Pociejowa ''née'' Zahorowska (ca. 1690–1762), a prominent noblewoman living from Volynia in what is now western Ukraine. What led her to commission such a compilation of recipes from previous centuries? Did she wish to study culinary history? Or maybe these old recipes still seemed relevant to her own times and she saw the collection in purely practical terms? We don't really know.