Mrs Mary Eales's Receipts

Mrs. Mary Eales's Receipts (1718) is a significant work in the history of English cuisine and cookery books. Authored by Mary Eales, who was the confectioner to Queen Anne, the book provides a fascinating glimpse into the culinary practices and preferences of early 18th-century England. It is particularly noted for containing one of the earliest recipes for ice cream, marking a pivotal moment in the dessert's history.

Content and Significance

The book is a collection of recipes or "receipts" as they were known at the time, covering a wide range of dishes from cakes and biscuits to meats and preserves. However, it is most famous for its detailed instructions on making ice cream, showcasing the evolving tastes and culinary innovations of the period.

Mrs. Eales's approach to ice cream was rudimentary by today's standards, involving a mixture of cream, sugar, and flavorings which was then frozen by being placed in a container surrounded by ice and salt. This method, though labor-intensive, was a precursor to modern ice cream making techniques.

Impact on Culinary History

The publication of Mrs. Mary Eales's Receipts marks an important moment in the history of cookery books, reflecting the growing interest in recipe collections and the sharing of culinary knowledge. It also highlights the role of women in shaping culinary traditions, with Mary Eales being one of the first female authors to publish a cookery book in England.

The book's contribution to the popularization of ice cream in England cannot be overstated. Before the publication of Eales's book, ice cream was a luxury item enjoyed primarily by the aristocracy. Her recipes made the dessert more accessible to a wider audience, albeit still limited to those who could afford the costly ingredients and the ice necessary for its preparation.

Legacy

Mrs. Mary Eales's Receipts continues to be of interest to culinary historians and enthusiasts of historical cookery. It provides valuable insights into the dietary habits and cooking techniques of the early 18th century, as well as the social and economic factors influencing English cuisine at the time.

The book has been reprinted and analyzed in various forms, with modern editions often including commentary and adaptations of the original recipes for contemporary cooks. Its enduring popularity attests to the fascination with historical cooking practices and the desire to connect with the culinary past.

See Also

• English cuisine
• History of ice cream
• Cookery book
• 18th-century English cuisine