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Wiadomo natomiast, skąd pochodzi blok What we do know is where a bloc of 224 przepisów, które wyróżniają się w rękopisie najbardziej archaicznym językiemrecipes which stand out from the rest as being written in a particularly archaic language come from. Otóż są to receptury znane z czeskiego They are all old Polish translations of recipes from the Czech ''Kuchařství''. It's clear from the style and the grammar of these recipes that they were all writtin in early-16th-century Polish, tylko przetłumaczone na język polskiwhich means that the translation couldn't have been made at the same time as the manuscript was written. I widać po stylu i gramatyce, że jest to polszczyzna XVIThe copyist must have used an existing 200-year-wiecznaold translation, which was either still preserved in its printed form at the time or had already been copied by hand from a więc przekładu nie dokonano w momencie tworzenia rękopisu, tylko wykorzystano – albo zachowany jeszcze wtedy w całości, albo już wcześniej przepisany przez kogoś ręcznie – przekład sprzed ponad dwustu latprinted book before.
You could explain these doubt away by saying that the more popular a book is, the more likely it is to be worn down to nothing. It's even more true for a cookery book, which was particularly vulnerable due to its utilitarian character. As for the question of its exact title, one can imagine a scenario in which different printers published the same book under different titles, which wasn't that rare a case at all. Be it as it may, some question marks remained.
[[File:O zwierzynie.jpg|thumb|A folio of the manuscript ''Zbiór dla kuchmistrza'' (''A Collection for a the Master Chef'') on which, under the heading ''O zwierzynie'' (''Of Game Dishes''), begin the recipes copied from ''Kuchmistrzostwo'']]
The discovery which practically removed all the remaining doubts about the actual existence of ''Kuchmistrzostwo'' and its contents was made about ten years ago by Dr Svitlana Bulatova at the Manuscript Institute of the National Library of Ukraine in Kyiv.<ref>{{Cyt
| tytuł = Рукописна та книжкова спадщина України
| wolumin = 20
| strony = 22–42
}}</ref> But hold on, you may say, why 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 constantly 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 the Master Chef, of Recipes for Both Dishes and , as Well as 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 the region of 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.
Są też inne poszlaki, które dodatkowo potwierdzają, że autor rękopisu musiał mieć dostęp do tej samej drukowanej książki, z której tylko trzy kartki zachowały się do dziś. Po pierwsze, w rękopisie znajduje się modyfikacja tytułu jednego z przepisów, którą znamy już z karty znalezionej w Jagiellonce: „Zwierzyna bawołowa albo żubrowa i insze nie będące w obyczaju ''polskiej'' ziemie, jeno w cudzy[ch] krajach”. A po drugie, w innym przepisie, gdzie jest mowa o rozwałkowaniu żytniego ciasta, znalazła się pewna charakterystyczna literówka: „weźmi ciasta rżanego jako bochen chleba abo więcej i rozdziałaj jako szyroto jest”. Oczywiście powinno być: „szyroko”, czyli: „szeroko”; skąd zatem tam się wzięło to „t”? Ano pewnie stąd, że XVIII-wieczny kopista miał problem z odczytaniem XVI-wiecznego kroju czcionki drukarskiej. A że nie jest łatwo, to zobaczcie sami: kto zgadnie, jakie słowo (wycięte z jednej z zachowanych kart) znajduje się na obrazku poniżej?<ref>Poprawna odpowiedź: „kotła”.</ref> W każdym razie, jeśli przepisywacz popełnił błąd z powodu złego odczytania drukowanej litery, to znaczy, że musiał przepisywać tekst drukowany – a to z kolei znaczy, iż ten tekst drukowany musiał istnieć!
