Mrs. Mary Eales's receipts. (1733)

About this book

In the early 18th century, as Europe embraced new culinary trends, "Mrs. Mary Eales's Receipts" by Mary Eales emerged as a vital resource for aspiring cooks. This collection showcases an array of recipes that highlight the art of confectionery and the preservation of fruits, revealing the sophisticated techniques of the time. Notably, Eales offers insights into the delicate process of drying fruits and crafting preserves, making her work indispensable for anyone interested in historical gastronomy. Ideal for students, culinary historians, and food enthusiasts alike, this document serves as both a practical guide and a window into the culinary culture of the period. Discover the flavors and traditions that shaped early modern cuisine with this remarkable compilation.