Mrs. Mary Eales's receipts. (1733)

A practical collection of confectionery and preserving recipes offering step-by-step methods to transform fresh fruit into jellies, marmalades, pastes, clear-cakes, candied peels, dried fruits, syrups, and rock sugar. Entries provide ingredient proportions, heating stages such as scalding and boiling, guidance on sugar weights, stove-drying and turning, and simple packaging or storage notes. Organized by fruit and preparation, the recipes address cherries, currants, apricots, plums, oranges, quinces and more, emphasizing repeatable domestic techniques for producing shelf-stable sweets and decorative sweetmeats from garden produce.