To Sugar All Sorts Of Small Fruit Recipe

Mrs. Mary Eales's Receipts

Beat the White of an Egg, and dip the Fruit in it; let it lye on a

Cloth that it may not wet; then take fine sifted Sugar, and rowl the

Fruit in it 'till 'tis quite cover'd with Sugar; lay it on a Sieve

in a Stove, or before a Fire, to dry it well; it will keep well a

Week.

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Most Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Raw-almond Or Ratafea-cream

To Make Spanish-butter

To Dry Apricocks

To Make Barley-cream

To Make Clouted-cream

To Make White Quince-marmalet

To Dry Amber Or Any White Plums

To Make Blamange

To Make Caramel

To Make Red Plum-paste

To Make A Trifle

To Candy Cowslips Or Any Flowers Or Greens In Bunches

To Make All Sorts Of Sugar-paste

To Make Currant-paste Either Red Or White

Least Viewed Recipes from Mrs. Mary Eales's Receipts

To Make Little Round Ratafea-puffs

To Dry Black Pear-plums Or Muscles Or The Great Moguls

To Make White Pear-plum Clear-cakes

To Make Sack-posset Or Sack-cream

To Make Long-biscuit

To Make Orange Or Lemmon Clear-cakes

To Make Apricock-jam

To Make Pomegranate Clear-cakes

To Dry Plums Like The French Plums With Stones In Them

To Make Chocolate-cream

To Make Wormwood-cakes

To Make Orange-marmalet

To Make Red Quince-marmalet

To Make Apricock-paste

To Make Goosberry-paste