Mrs. Mary Eales's receipts. (1733)

Name: Mrs. Mary Eales's receipts. (1733)
Author: Eales, Mary

Eales, Mary

Confectionery -- Early works to 1800; Pastry -- Early works to 1800

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                                 ib.
  To candy little green Oranges                         97
  To candy Cowslips, or any Flowers or Greens,
      in Bunches                                        ib.
  To make Caramel                                       98
  To make a good Green                                  99
  To Sugar all Sorts of small Fruit                     ib.
  To scald all Sorts of Fruit                          100


  [Decoration]


  [Illustration]


Mrs. _EALES_'s

RECEIPTS.


_To dry ANGELICA._

Public-domain text, read in full here on John Shaqi.

Mrs. Mary Eales's receipts. (1733)

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