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    Mrs. Mary Eales's receipts. (1733)
    Mrs. Mary Eales's receipts. (1733)
    Mrs. Mary Eales's receipts. (1733)
    Ebook106 pages1 hour

    Mrs. Mary Eales's receipts. (1733)

    By Mary Eales

    ()

    Read preview
    LanguageEnglish
    PublisherArchive Classics
    Release dateNov 25, 2013
    Mrs. Mary Eales's receipts. (1733)

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      Book preview

      Mrs. Mary Eales's receipts. (1733) - Mary Eales

      Project Gutenberg's Mrs. Mary Eales's receipts. (1733), by Mary Eales

      This eBook is for the use of anyone anywhere at no cost and with

      almost no restrictions whatsoever. You may copy it, give it away or

      re-use it under the terms of the Project Gutenberg License included

      with this eBook or online at www.gutenberg.org

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

      Author: Mary Eales

      Release Date: March 3, 2007 [EBook #20735]

      Language: English

      *** START OF THIS PROJECT GUTENBERG EBOOK MRS. MARY EALES'S RECEIPTS. (1733) ***

      Produced by Louise Hope, David Starner and the Online

      Distributed Proofreading Team at http://www.pgdp.net

      The printed book was extremely consistent in both spelling and punctuation. Errors are marked with mouse-hover popups

      . A few uncertain passages are listed at the end of the text, along with details of some decorative borders.

      Mrs. Mary Eales’s

      RECEIPTS.

      Confectioner

      to her late

      Majesty

      Queen ANNE.

      LONDON:

      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.

      MDCCXXXIII.

      THE

      CONTENTS.

      Mrs. EALES’s

      RECEIPTS.

      To dry

      Angelica

      .

      ake the Stalks of Angelica, and boil them tender; then put them to drain, and scrape off all the thin Skin, and put them into scalding Water; keep them close cover’d, and over a slow Fire, not to boil, ’till they are green; then draining them well, put them in a very thick Syrup of the Weight and half of Sugar: Let the Syrup be cold when you put them in, and warm it every Day ’till it is clear, when you may lay them out to dry, sifting Sugar upon them. Lay out but as much as you use at a Time, and scald the rest.

      To preserve green

      Apricocks

      .

      Take Apricocks before the Stones are very hard; wet them, and lay them in a coarse Cloth;

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