Culinary delights behind monastic walls. The cookbook from the Ursuline convent in Salzburg, dated 1716, was used in the kitchen there for many years. It contains around 560 recipes for feast and fasting days, featuring meat, many fish dishes, and quite lavish pastries. The meals served were haute cuisine, appropriate to the social status of the noble convent women. The recipes include flavorful ingredients and refined preparations that can still be enjoyed today. This is demonstrated by star chef Jörg Wörther, who aims to apply and adapt recipes from this book in his new restaurant in Salzburg. The text also provides enlightening insights into the living conditions of the time, as well as the economic, social, and cultural patterns and standards; it exemplifies how differentiation and distinction were achieved through food.