Mrs. Mary Eales’s

RECEIPTS.

Confectioner to her late
Majesty Queen ANNE.

 

LONDON:

1733

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.

To dry Angelica.

To preserve green Apricocks.

To make Goosberry Clear-Cakes.

To make Goosberry-Paste.

To dry Goosberries.

To preserve Goosberries.

To dry Cherries.

To make Cherry-Jam.

To dry Cherries without Sugar.

To dry Cherries in Bunches.

To make Cherry-Paste.

To preserve Cherries.

To dry Currants in Bunches or loose Sprigs.

To make Currant Clear-Cakes.

To preserve Red Currants.

To make Currant-Paste, either Red or White.

To preserve White Currants.

To preserve Rasberries.

To make Jam of Rasberries.

To make Rasberry-Paste.

To make Rasberry Clear-Cakes.

To make Rasberry-Drops.

To dry Apricocks.

To dry Apricocks in Quarters or Halves.

To make Paring-Chips.

To preserve Apricocks.

To make Apricock Clear-Cakes.

To make Apricock-Paste.

To make Apple-Jelly for all Sorts of Sweet-Meats.

To make Apricock-Jam.

To preserve Green Jennitins.

To dry Green Plums.

To dry Amber, or any White Plums.

To dry Black Pear-Plums, or Muscles, or the Great Moguls.

To preserve Black Pear-Plums or Damascenes.

To preserve White Pear-Plums.

To make White Pear-Plum Clear-Cakes.

To make White Plum-Paste.

To make Red Plum Clear-Cakes.

To make Red Plum-Paste.

To dry Plums like the French Plums, with Stones in them.

To dry Peaches.

To make Peach-Chips.