Оглавление
Mary Eales. Mrs. Mary Eales's receipts. (1733)
Mrs. Mary Eales's receipts. (1733)
Table of Contents
Mrs. EALES’s
RECEIPTS
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
To preserve or dry Nutmeg-Peaches
To preserve Cucumbers
To dry Green Figs
To dry Black Figs
To preserve Grapes
To dry Grapes
To dry Barberries
To preserve Barberries
To make Barberry-Drops
To make White Quince-Marmalet
To preserve Whole Quinces
To make Quince-Chips
To make Quince-Paste
To make Quince Clear-Cakes
To preserve Golden or Kentish-Pippins
To preserve Whole Oranges or Lemmons
To dry Oranges in Knots, or Lemmons
To make China Chips
To make Orange-Paste
To make Orange-Drops
To make Orange-Marmalet
To make Orange or Lemmon Clear-Cakes
To make Pomegranate Clear-Cakes
To make Orange-Halves, or Quarters, with the Meat in them
To preserve Citrons
To make Citron Marmalet
To candy Orange-Flowers
To make Rock-Sugar
To make Fruit-Biscuit
To make all Sorts of Sugar-Paste
To make Chocolate-Almonds
To make Wormwood-Cakes
To make Ice Almond-Cakes
To make Bean’d-Bread
To make Orange or Lemmon-Puffs
To make Almond-Paste, either Bitter or Sweet: The Bitter are Ratafea
To make Little Round Ratafea-Puffs
To make Brown-Wafers
To make Almond-Loaves
To make Chocolate-Puffs
To make Ratafea-Drops, either of Apricock-Kernels, or half Bitter, and half Sweet-Almonds
To make all Sorts of Sugar-Puffs
To make Almond-Paste
To make Long-Biscuit
To make Spunge-Biscuit
To make round Biscuit with Coriander Seeds
To make Hartshorn-Jelly
To make Lemmon-Jelly
To make Butter’d Orange
To make Eringo-Cream
To make Barley-Cream
To make Ratafea-Cream
To make Almond-Butter
To make a Trifle
To make all Sorts of Fruit-Cream
To make Sack-Posset, or Sack-Cream
To make Blamange
Lemmon-Cream made with Cream
To make Citron-Cream
To make Pistato-Cream
To make Clouted-Cream
To make a very thick, raw Cream
To make Spanish-Butter
To make Orange-Butter
To make Almond-Butter
To make Trout-Cream
To make Almond-Cream
To make Raw-Almond, or Ratafea-Cream
To make Chocolate-Cream
To make Sego-Cream
To Ice Cream
To make Hartshorn-Flummery
To make perfum’d Pastels
To burn Almonds
To make Lemmon-Wafers
To candy little Green-Oranges
To candy Cowslips, or any Flowers or Greens in Bunches
To make Caramel
To make a good Green
To sugar all Sorts of small Fruit
To scald all Sorts of Fruit
FINIS. Additional Notes
Decorative Borders
