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

Mrs. Mary Eales's Receipts is a captivating and essential culinary guide that delves into the secrets of cooking during the 18th century. Written by Mary Eales herself in 1733, this book provides an intriguing glimpse into the culinary practices and flavors of the era.

One of the most striking aspects of this book is its historical significance. As one of the earliest cookbooks published by a woman, it sheds light on the domestic skills and knowledge held by women during that time. It not only offers a great deal of historical context but also showcases the influence women had in shaping culinary traditions.

The recipes presented in Mrs. Mary Eales's Receipts are diverse and cover a wide range of dishes. From mouthwatering meat and fish recipes to delectable desserts and preserves, this book caters to various tastes and occasions. Each recipe is presented in a straightforward and easy-to-follow manner, allowing both novice and experienced cooks to recreate these historic dishes with relative ease.

Beyond the recipes themselves, Eales provides valuable insights into the broader culinary practices of the time. She includes tips on proper cooking techniques, instructions for managing the kitchen, and advice on selecting the best ingredients. This additional information helps readers immerse themselves in the era and provides an illuminating look into the culinary habits of the 18th century.

Despite its historical significance, some readers may find the language and measurements used in the book challenging to decipher. Eales employs archaic terminology and unit measurements that may require additional research or interpretation. However, this can also be seen as a charming aspect of the book, enhancing the authenticity of the experience.

Overall, Mrs. Mary Eales's Receipts is a remarkable window into the world of 18th-century cooking. Mary Eales's expertise, shared through her extensive array of recipes, offers a unique opportunity to explore the flavors and techniques of the era. Whether you are a history enthusiast, a culinary connoisseur, or simply curious about the past, this book is a worthwhile read that will transport you to a bygone era filled with tantalizing tastes and culinary traditions.

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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... Continue reading book >>