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

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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. 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... Continue reading book >>