Mrs. Mary Eales\'s receipts. (1733)
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Mary Eales >> Mrs. Mary Eales\'s receipts. (1733)
[Transcriber's Note:
The printed book was extremely consistent in both spelling and
punctuation. Errors and uncertain passages are listed at the end
of the text.]
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* * * * *
Mrs. _Mary Eales_'s
RECEIPTS.
CONFECTIONER to her late
MAJESTY Queen _ANNE_.
[Decoration]
_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.
[Decoration]
THE
CONTENTS.
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.
To preserve Golden or _Kentish_-Pippins 49
To preserve whole Oranges or Lemmons 50
To dry Oranges in Knots, or Lemmons 52
To make _China_-Chips 54
To make Orange-Paste ib.
To make Orange-Drops 55
To make Orange-Marmalet 56
To make Orange or Lemmon Clear-Cakes ib.
To make Pomegranate Clear-Cakes 58
To make Orange-Halves, or Quarters,
with the Meat in them 59
To preserve Citrons. 60
To make Citron-Marmalet 61
To candy Orange-Flowers ib.
To make Rock-Sugar 63
To make Fruit-Biscuit 65
To make all Sorts of Sugar-Paste 66
To make Chocolate-Almonds 67
To make Wormwood-Cakes ib.
To make Honycomb-Cakes of Orange-Flower-Violet
of Cowslips 68
To make Ice Almond-Cakes ib.
To make Bean'd-Bread 69
To make Orange or Lemmon-Puffs 70
To make Almond-Paste, either Bitter or Sweet 71
To make little round Ratafea-Puffs 72
To make Brown Wafers ib.
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._
Take 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; put to them two or three large Handfuls of
Salt, rub them 'till the Roughness is off, then put them in scalding
Water; set them over the Fire 'till they almost boil, then set them
off the Fire 'till they are almost cold; do so two or three Times;
after this, let them be close cover'd; and when they look to be
green, let them boil 'till they begin to be tender; weigh them, and
make a Syrup of their Weight in Sugar, to a Pound of Sugar allowing
half a Pint of Water to make the Syrup; let it be almost cold before
you put in the Apricocks; boil them up well 'till they are clear;
warm the Syrup daily, 'till it is pretty thick. You may put them in
a Codling-Jelly, or Hartshorn Jelly, or dry them as you use them.
_To make Goosberry CLEAR-CAKES._
Take a Gallon of white Goosberries, nose and wash them; put to them
as much Water as will cover them almost all over, set them on an hot
Fire, let them boil a Quarter of an Hour, or more, then run it thro'
a Flannel Jelly-Bag; to a Pint of Jelly have ready a Pound and half
of fine Sugar, sifted thro' an Hair Sieve; set the Jelly over the
Fire, let it just boil up, then shake in the Sugar, stirring it all
the while the Sugar is putting in; then set it on the Fire again,
let it scald 'till all the Sugar is well melted; then lay a thin
Strainer in a flat earthen Pan, pour in your Clear-Cake Jelly, and
turn back the Strainer to take off the Scum; fill it into Pots, and
set it in the Stove to dry; when it is candy'd on the Top, turn it
out on Glass; and if your Pots are too big, cut it; and when it is
very dry, turn it again, and let it dry on the other Side; twice
turning is enough. If any of the Cakes stick to the Glass, hold them
over a little Fire, and they will come off: Take Care the Jelly does
not boil after the Sugar is in: A Gallon of Goosberries will make
three Pints of Jelly; if more, 'twill not be strong enough.
_To make GOOSBERRY-PASTE._
Take the Goosberries, nose and wash them, put to them as much Water
as will almost cover them, and let them boil a Quarter of an Hour;
then strain them thro' a thin Strainer, or an Hair-Sieve, and allow
to a Pint of Liquor a Pound and half of fine Sugar, sifted thro' a
Hair-Sieve; before you put in the Sugar, set the Liquor on the Fire,
let it boil, and scum it; then shake in the Sugar, set it on the
Fire again, and let it scald 'till all the Sugar is melted; then
fill it into little Pots; when it is candy'd, turn it out on Glass;
and when it is dry on one Side, turn it again; if any of the Cakes
stick, hold the Glass over the Fire: You may put some of this in
Plates; and when it is jelly'd, before it candies, cut it out in
long Slices, and make Fruit-Jambals.
_To dry GOOSBERRIES._
Take the large white Goosberries before they are very ripe, but at
full Growth, stone and wash them, and to a Pound of Goosberries put
a Pound and half of Sugar, beat very fine, and half a Pint of Water;
set them on the Fire; when the Sugar is melted, let them boil, but
not too fast; take them off once or twice, that they may not break;
when they begin to look clear, they are enough: Let them stand all
Night in the Pan they are boil'd in, with a Paper laid close to
them; the next Day scald them very well, and let them stand a Day or
two; then lay them on Plates, sift them with Sugar very well, and
put them in the Stove, turning them every Day 'till they are dry;
the third Time of turning, you may lay them on a Sieve, if you
please; when they are pretty dry, place them in a Box, with Paper
betwixt every Row.
_To preserve GOOSBERRIES._
Take the white Goosberries, stamp and strain them; then take the
largest white Goosberries when they just begin to turn, stone them,
and to half a Pound of the Goosberries put a Pound of Loaf Sugar
beaten very fine, half a Pint of the Juice of that which is
strain'd, (but let it stand 'till it is settled and very clear) and
six Spoonfuls of Water; set them on a very quick Fire; let them boil
as fast as you can make them, up to the Top of the Pan; when you see
the Sugar as it boils look clear, they are enough, which will be in
less than half a quarter of an Hour: Put them in Pots or Glasses,
paper them close; the next Day, if they are not hard enough jelly'd,
set them for a Day or two on an hot Stove, or in some warm Place,
but not in the Sun; and when they are jelly'd, put Papers close to
'em; the Papers must be first wet, and then dry'd with a Cloth.
_To dry CHERRIES._
Stone the Cherries; and to ten Pound of Cherries, when they are
ston'd, put three Pound of Sugar very fine beaten; shake the
Cherries and Sugar well together, set them on the Fire, and when the
Sugar is well melted, give them a Boil or two; let them stand in an
earthen Pot 'till the next Day, then make them scalding hot, and,
when cold, lay them on Sieves; afterwards put them in an Oven not
too hot, where let them stand all Night, and then turn them, and put
them in again. Let your Oven be no hotter than it is after small
Bread or Pies. When they are dry, keep them in a Box very close,
with no Paper between them.
_To make CHERRY-JAM._
Take twelve Pound of ston'd Cherries, boil them, break them as they
boil; and when you have boiled all the Juice away, and can see the
Bottom of the Pan, put in three Pound of Sugar finely beaten, stir
it well, and let them have two or three Boils; then put them in Pots
or Glasses.
_To dry CHERRIES without Sugar._
Stone the Cherries, and set them on the Fire, with only what Liquor
comes out of them; let them boil up two or three Times, shaking them
as they boil; then put them in an earthen Pot; the next Day scald
them, and when they are cold lay them on Sieves, and dry them in an
Oven not too hot. Twice heating an Oven will dry any Sort of
Cherries.
_To dry CHERRIES in Bunches._
Take _Kentish_ Cherries, or _Morella_, and tye them in Bunches with
a Thread, about a Dozen in a Bunch; and when you have dry'd your
other Cherries, put the Syrup that they come out of to your Bunches;
let them just boil, cover them close, the next Day scald them; and
when they are cold, lay them in Sieves in a cool Oven; turn them,
and heat the Oven every Day 'till they are dry.
_To make CHERRY-PASTE._
Take Cherries, stone and boil them, breaking them well the while,
and boil them very dry; and to a Pound of Cherries put a Pound and a
Quarter of Sugar, sifted thro' an Hair Sieve; let the Cherries be
hot when you put in the Sugar; set it on the Fire 'till the Sugar is
well melted; put it in a broad Pan, or earthen Plates; let it stand
in the Stove 'till it is candy'd; drop it on Glass, and, when dry on
one Side, turn it.
_To preserve CHERRIES._
Either _Morella_ or _Carnations_, stone the Cherries: To _Morella_
Cherries, take the Jelly of white Currants, drawn with a little
Water; and run thro a Jelly-bag a Pint and a half of the Jelly, and
three Pounds of fine Sugar; set it on a quick Fire; when it boils,
scum it, and put in two Pounds of the ston'd Cherries; let them not
boil too fast at first, take them off some Times; when they are
tender, boil them very fast 'till they jelly, and are very clear;
then put them in the Pots or Glasses. The _Carnation_ Cherries must
have red Currants-Jelly; and if you can get no white Currants,
Codling-Jelly will serve for the _Morella_.
_To dry CURRANTS in Bunches or loose Sprigs._
When your Currants are ston'd and ty'd up in Bunches, take to a
Pound of Currants a Pound and half of Sugar; to a Pound of Sugar put
half a Pint of Water; boil your Syrup very well, and lay the
Currants into the Syrup; set them on the Fire, let them just boil,
take them off, and cover them close with a Paper; let them stand
'till the next Day, and then make them scalding hot; let them stand
two or three Days with the Paper close to them; then lay them on
earthen Plates, and sift them well with Sugar; put them into a
Stove; the next Day lay them on Sieves, but not turn them 'till that
Side drys, then turn them, and sift the other Side: When they are
dry lay them between Papers.
_To make CURRANT CLEAR-CAKES._
Strip the Currants, wash them, and to a Gallon of Currants put about
a Quart of Water; boil it very well, run it thro' a Jelly-bag; to a
Pint of Jelly put a Pound and half of Sugar, sifted thro' an Hair
Sieve; set your Jelly on the Fire, let it just boil; then shake in
the Sugar, stir it well, set it on the Fire, and make it scalding
hot; then put it thro' a Strainer in a broad Pan, to take off the
Scum, and fill it in Pots: When it is candy'd, turn it on Glass
'till that Side be dry; then turn it again, to dry on the other
Side.
Red and white Currants are done the same Way; but as soon as the
Jelly of the White is made, you must put it to the Sugar, or it will
change Colour.
_To preserve RED CURRANTS._
Mash the Currants, and strain them thro' a thin Strainer; take a
Pint of Juice, a Pound and half of Sugar, and six Spoonfuls of
Water; let it boil up, and scum it very well; then put in half a
Pound of ston'd Currants; boil them as fast as you can, 'till the
Currants are clear and jelly very well; put them in Pots or Glasses,
and, when they are cold, paper them as other Sweet-meats. Stir all
small Fruit as they cool, to mix it with the Jelly.
_To make CURRANT-PASTE, either Red or White._
Strip the Currants, and put a little Water to them, just to keep
them from sticking to the Pan; boil them well, and rub them thro' a
Hair Sieve: To a Pint of Juice put a Pound and a half of Sugar
sifted; but first boil the Juice after it is strain'd, and then
shake in your Sugar: Let it scald 'till the Sugar is melted; then
put it in little Pots in a Stove, and turn it as other Paste.
_To preserve WHITE CURRANTS._
Take the large white Currants, not the Amber-colour'd, strip them,
and to two Quarts of Currants put a Pint of Water; boil them very
fast, and run them thro' a Jelly-bag; to a Pint of Juice put in a
Pound and half of Sugar, and half a Pound of ston'd Currants; set
them on a quick Fire, let them boil very fast, 'till the Currants
are clear and jelly very well; then put them in Pots or Glasses;
stir them as they cool, to make the Currants mix with the Jelly:
Paper them down when almost cold.
_To preserve RASBERRIES._
Take the Juice of red and white Rasberries; (if you have no white
Rasberries, use half Codling-Jelly) put a Pint and half of the Juice
to two Pound of Sugar; let it boil, scum it, and then put in three
Quarters of a Pound of large Rasberries; let them boil very fast,
'till they jelly and are very clear; don't take them off the Fire,
for that will make them hard; a Quarter of an Hour will do them
after they begin to boil fast; then put them in Pots or Glasses: Put
the Rasberries in first, then strain the Jelly from the Seeds, and
put it to the Rasberries. When they begin to cool, stir them, that
they may not all lye upon the Top of the Glasses; and when they are
cold, lay Papers close to them; first wet the Paper, then dry it in
a Cloth.
_To make JAM of RASBERRIES._
Take the Rasberries, mash them, and strain half; put the Juice to
the other half that has the Seeds in it; boil it fast for a Quarter
of an Hour; then to a Pint of Rasberries put three Quarters of a
Pound of Sugar, and boil it 'till it jellies: Put it into Pots or
Glasses.
_To make RASBERRY-PASTE._
Mash the Rasberries, strain half, and put the Juice to the other
half with the Seeds; boil them fast for a Quarter of an Hour; and to
a Pint of Rasberries put half a Pint of red Currants, boil'd with
very little Water, and strain'd thro' a thin Strainer, or Hair
Sieve; let the Currants and Rasberries boil together a little while:
Then to a Pint of Juice put a Pound and a Quarter of sifted Sugar;
set it over the Fire, let it scald, but not boil; fill it in little
Pots, set it in the Stove 'till it is candy'd, then turn it out on
Glasses, as other Cakes.
_To make RASBERRY CLEAR-CAKES._
Take half Rasberries and half white Currants, almost cover them with
Water; boil them very well a Quarter of an Hour, then run them thro'
a Jelly-bag, and to every Pint of Jelly have ready a Pound and half
of fine Sugar, sifted thro' an Hair Sieve; set the Jelly on the
Fire, let it just boil, then shake in your Sugar, stir it well, and
set it on the Fire a second Time, 'till the Sugar is melted; then
lay a Strainer in a broad Pan to prevent the Scum, and fill it into
Pots: When it is candy'd, turn it on Glass, as other Clear-Cakes.
_To make RASBERRY-DROPS._
Mash the Rasberries, put in a little Water, boil and strain them,
then take half a Pound of fine Sugar, sifted thro' an Hair Sieve;
just wet the Sugar to make it as thick as a Paste; put to it twenty
Drops of Spirits of Vitriol, set it over the Fire, making it
scalding hot, but not to boil: Drop it on Paper it will soon be dry;
if it will not come off easily, wet the Paper. Let them lye a Day or
two on the Paper.
_To dry APRICOCKS._
Take four Dozen and a half of the largest Apricocks, stone them and
pare them; cover them all over with four Pound of Sugar finely
beaten; put some of the Sugar on them as you pare them, the rest
after: Let them lye four or five Hours, 'till the Sugar is almost
melted; then set them on a slow Fire 'till quite melted; then boil
them, but not too fast. As they grow tender, take them out on an
earthen Plate 'till the rest are done; then put in those that you
laid out first, and let them have a Boil together: Put a Paper close
to them, and let them stand a Day or two; then make them very hot,
but not boil; put the Paper on them as before, and let them stand
two Days, then lay them on earthen Plates in a Stove, with as little
Syrup on them as you can; turn them every Day 'till they are dry,
and scrape off the Syrup as you turn them; lay them between Paper,
and let them not be too dry before you lay them up.
_To dry APRICOCKS in Quarters or Halves._
Take four Pound of the Halves or Quarters, pare them, and put to
them three Pound of Sugar fine beaten; strew some on them as you
pare them, and cover them with the rest; let them lye four or five
Hours; afterwards set them on a slow Fire, till the Sugar is melted;
then boil them, but not too fast, 'till they are tender, taking out
those that are first tender; and putting them in again, let them
have a Boil together; then lay a Paper close to them, scald them
very well, and let them lye a Day or two in the Syrup: Lay them on
earthen Plates, with as little Syrup to them as you can, turning
them every Day 'till they are dry; at last, lay them between Paper
in Boxes.
_To make PARING-CHIPS._
As you pare your Apricocks, save the clearest Parings, and throw a
little Sugar on them; half a Pound is sufficient to a Pound of the
Parings; set them on the Fire, let them just boil up, and set them
by 'till the next Day; drain the Syrup from them, and make a Syrup
with a Pound of Sugar and almost half a Pint of Water; boil the
Sugar very well, and put as much to the Chips when it is cold as
will cover them; let them stand in the Syrup all Night, and the next
Day make them scalding hot; and when they are cold, lay them out on
Boards, sift them with Sugar, and turn them on Sieves.
_To preserve APRICOCKS._
Take four Dozen of large Apricocks, stone and pare them, and cover
them with three Pound of fine beaten Sugar, strewing some on as you
pare them; let them stand, at least, six or seven Hours, then boil
them on a slow Fire 'till they are clear and tender; if some of them
are clear before the rest, take them out, and put them in again when
the rest are ready. Let them stand, with a Paper close to them,
'till the next Day; then make Codling-Jelly very strong: Take two
Pints of Jelly, two Pound of Sugar, boil it 'till it jellies; and
whilst it is boiling, make your Apricocks scalding hot, and put the
Jelly to your Apricocks, and boil them together, but not too fast.
When the Apricocks rise in the Jelly, and they jelly very well, put
them into Pots or Glasses, with Papers close to them.