The Project Gutenberg eBook of Mrs. Mary Eales's receipts. (1733)

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Title: Mrs. Mary Eales's receipts. (1733)

Author: Mary Eales

Release date: March 3, 2007 [eBook #20735]

Language: English

Credits: Produced by Louise Hope, David Starner and the Online
Distributed Proofreading Team at http://www.pgdp.net

*** START OF THE PROJECT GUTENBERG EBOOK MRS. MARY EALES'S RECEIPTS. (1733) ***

The printed book was extremely consistent in both spelling and punctuation. Errors are marked with mouse-hover popups. A few uncertain passages are listed at the end of the text, along with details of some decorative borders.

Mrs. Mary Eales’s

RECEIPTS.

Confectioner to her late
Majesty Queen ANNE.

LONDON:

Printed for J. Brindley, Bookseller, at the King’s-Arms in New Bond-Street, and Bookbinder to Her Majesty and His Royal Highness the Prince of Wales; and R. Montagu at the General Post-Office, the Corner of Great Queen-Street, near Drury-Lane.

MDCCXXXIII.

THE

CONTENTS.

	O dry Angelica	Page 1
	To preserve green Apricocks	2
	To make Goosberry Clear-Cakes	3
	To make Goosberry-Paste	4
To dry Goosberries		5

To preserve Goosberries	6
To dry Cherries	7
To make Cherry-Jam	8
To dry Cherries without Sugar	ibid.
To dry Cherries in Bunches	9
To make Cherry-Paste	ib.
To preserve Cherries	10
To dry Currants in Bunches, &c.	11
To make Currant Clear-Cakes	12
To preserve red Currants	13
To make Currant Paste, either red or white	ib.
To preserve white Currants	14
To preserve Rasberries	15
To make Jam of Rasberries	16
To make Rasberry-Paste	ib.
To make Rasberry Clear-Cakes	17
To make Rasberry-Drops	18
To dry Apricocks	ib.
To dry Apricocks in Quarters or Halves	19
To make Paring-Chips	20
To preserve Apricocks	21
To make Apricock Clear-Cakes	22
To make Apricock-Paste	23
To make Apple-Jelly for all Sorts of Sweet-Meats	ib.
To make Apricock-Jam	24
To preserve green Jennitins	ib.
To dry green Plums	25
To dry Amber, or any white Plums	26
To dry black Pear-Plums, or Muscles, or the Great Moguls	28
To preserve black Pear-Plums or Damascenes	30
To preserve white Pear-Plums	ib.
To make white Pear-Plum Clear-Cakes	31
To make white Plum-Paste	32
To make red Plum Clear-Cakes	33
To make red Plum-Paste	34
To dry Plums like the French Plums, with Stones in them	ib.
To dry Peaches	35
To make Peach-Chips	36
To preserve or dry Nutmeg-Peaches	37
To preserve Cucumbers	ib.
To dry green Figs	39
To dry black Figs	40
To preserve Grapes	41
To dry Grapes	ib.
To dry Barberries	42
To preserve Barberries	43
To make Barberry-Drops	ib.
To make white Quince-Marmalet	44
To make red Quince-Marmalet	45
To preserve whole Quinces	46
To make Quince-Chips	47
To make Quince-Paste	48
To make Quince Clear-Cakes	ib.
To preserve Golden or Kentish-Pippins	49
To preserve whole Oranges or Lemmons	50
To dry Oranges in Knots, or Lemmons	52
To make China-Chips	54
To make Orange-Paste	ib.
To make Orange-Drops	55
To make Orange-Marmalet	56
To make Orange or Lemmon Clear-Cakes	ib.
To make Pomegranate Clear-Cakes	58
To make Orange-Halves, or Quarters, with the Meat in them	59
To preserve Citrons.	60
To make Citron-Marmalet	61
To candy Orange-Flowers	ib.
To make Rock-Sugar	63
To make Fruit-Biscuit	65
To make all Sorts of Sugar-Paste	66
To make Chocolate-Almonds	67
To make Wormwood-Cakes	ib.
To make Honycomb-Cakes of Orange-Flower-Violet of Cowslips	68
To make Ice Almond-Cakes	ib.
To make Bean’d-Bread	69
To make Orange or Lemmon-Puffs	70
To make Almond-Paste, either Bitter or Sweet	71
To make little round Ratafea-Puffs	72
To make Brown Wafers	ib.
To make Almond-Loaves	73
To make Chocolate-Puffs	74
To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter and half Sweet-Almonds	ib.
To make all Sorts of Sugar-Puffs	75
To make Almond-Paste	ib.
To make long Biscuit	76
To make Spunge-Biscuit	77
To make round Biscuit with Coriander-Seeds	78
To make Hartshorn-Jelly	79
To make Lemmon-Jelly	ib.
To make Butter’d Orange	80
To make Eringo-Cream	ib.
To make Barley-Cream	81
To make Ratafea-Cream	ib.
To make Almond-Butter	82
To make a Trifle	ib.
To make all Sorts of Fruit-Cream	83
To make Sack-Posset, or Sack-Cream	ib.
To make Blamange	84
Lemmon-Cream, made with Cream	85
To make Citron-Cream	ib.
To make Pistato-Cream	86
To make Clouted-Cream	ib.
To make a very thick, raw Cream	87
To make Spanish-Butter	ib.
To make Orange-Butter	88
To make Almond-Butter	89
To make Trout-Cream	ib.
To make Almond-Cream	90
To make Raw-Almond, or Ratafea-Cream	91
To make Chocolate-Cream	ib.
To make Sego-Cream	92
To ice Cream	ib.
To make Hartshorn-Flummery	93
To make perfum’d Pastels	94
To burn Almonds	95
To make Lemmon-Wafers	ib.
To candy little green Oranges	97
To candy Cowslips, or any Flowers or Greens, in Bunches	ib.
To make Caramel	98
To make a good Green	99
To Sugar all Sorts of small Fruit	ib.
To scald all Sorts of Fruit	100

Mrs. Mary Eales's receipts. (1733)

About This Book

The Project Gutenberg eBook of Mrs. Mary Eales's receipts. (1733)

Mrs. Mary Eales’s

RECEIPTS.

Confectioner to her late
Majesty Queen ANNE.

LONDON:

MDCCXXXIII.

THE

CONTENTS.

Mrs. EALES’s

RECEIPTS.

Mrs. Mary Eales's receipts. (1733)

About This Book

The Project Gutenberg eBook of Mrs. Mary Eales's receipts. (1733)

Mrs. Mary Eales’s

RECEIPTS.

Confectioner to her late Majesty Queen ANNE.

LONDON:

MDCCXXXIII.

THE

CONTENTS.

Mrs. EALES’s

RECEIPTS.

Confectioner to her late
Majesty Queen ANNE.