single-refin'd

Stone your Plums, and put them in a large earthen Pot; make a Syrup with a Pound of single-refin'd Sugar and three Pints of Water; or if you have the Syrup the white Plums are dry'd out of, thin it with

Mrs. Mary Eales's receipts. (1733) Mary Eales

Cucumbers; cover them close 'till you see they look green; weigh them, and take their Weight in single-refin'd Sugar clarify'd; to a

Mrs. Mary Eales's receipts. (1733) Mary Eales

Water, and boil them 'till they are very tender; drain them well from the Water; then make a Syrup of clarify'd single-refin'd

Mrs. Mary Eales's receipts. (1733) Mary Eales

Water, and clarify as much single-refin'd Sugar as will cover them very well; when the Syrup is cold put them in, and let them stand four or five Days; dry them out as you use them; and when you take any out to dry, boil them which you leave in the Syrup.

Mrs. Mary Eales's receipts. (1733) Mary Eales

Verdigrease and Vinegar, and keep them in a Scald 'till they are green; then put them in boiling Water; let them boil' till they are very tender; drain them well from the Water, and to every Pound clarify a Pound and Half of single-refin'd Sugar, and when the Sugar is cold put in the Figs; let them lye all Night in the cold Syrup; the next Day boil them 'till they are very clear, and the Syrup thick, and scald them every Day for a Week; then lay them to dry in

Mrs. Mary Eales's receipts. (1733) Mary Eales