Mrs. Mary Eales's Receipts. (1733)

A collection of culinary recipes written in the early 18th century. This work serves as a guide to confectionery and preserves, illustrating the food preparation techniques of the time. The book is notable for its range of recipes, from drying fruits to making jams and jellies, which are essential for preserving the bounty of seasonal harvests. At the start of the book, the reader is introduced to various recipes primarily focused on the preparation and preservation of fruits such as angelica, apricots, and cherries. The guidance provided includes detailed instructions on how to dry, preserve, and make sweets from these fruits, emphasizing techniques that ensure taste and longevity. Each recipe illustrates a meticulous approach typical of the period, with measurements and methods reflecting the culinary practices of the author's time.