Mrs. Mary Ealess receipts

Mary Eales's receipts. (1733), by Mary Eales

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Title: Mrs. Mary Eales's receipts. (1733)
Author: Mary Eales
Release Date: March 3, 2007 [EBook #20735]
Language: English
Character set encoding: ASCII
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[Transcriber's Note: The printed book was extremely consistent in both spelling and punctuation. Errors and uncertain passages are listed at the end of the text.]
* * * * * * * * * * * * * *
Mrs. Mary Eales's
RECEIPTS.
CONFECTIONER to her late MAJESTY Queen ANNE.
[Decoration]
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.

[Decoration]
THE
CONTENTS.
To 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