There is one recipe in Piemontese, Les Secrets, which I found in the BnF/Gallica version on p.862.
Also on p.867 mentions using “gros pains”
Also on p.862 says “pains de cent, ou deux cents livres”
Comme sont ceux qui viennent d’Alemaigne”
Should we use a contemporary recipe or a more current one for ease?
p. 895-6, reliefs in “tracaganath gum”
p.897: molds with “colle de poisson”
p.901: straw
On p.913, he talks about making a mold with "savon noir" - black soap??