Mrs. Mary Eales's Receipts, first published in 1733, is a fascinating and invaluable glimpse into the culinary world of early 18th-century England. This historic cookbook, attributed to Mrs. Mary Eales, who is described as the confectioner to Queen Anne, offers a comprehensive collection of recipes and instructions for preparing a wide variety of sweetmeats, preserves, desserts, and other delicacies that graced the tables of the English elite. The book is particularly notable for its early references to ice cream and other frozen desserts, making it a significant work in the history of English cookery. Within its pages, readers will find detailed recipes for jams, jellies, candied fruits, biscuits, cakes, and syrups, as well as methods for preserving fruits and flowers. Mrs. Eales provides clear, practical instructions for making such treats as marmalade of oranges, preserved apricots, candied angelica, and sugar almonds. The book also includes guidance on making creams, syllabubs, and the then-novel iced creams, which are among the earliest printed recipes for ice cream in English. Mrs. Eales's approach is both accessible and authoritative, reflecting her experience in royal kitchens and her desire to share her expertise with a wider audience. The recipes are written in a straightforward style, often with helpful tips and variations, making them approachable for both contemporary and modern readers interested in historical cookery. Beyond its practical value, Mrs. Mary Eales's Receipts offers a window into the tastes, techniques, and domestic life of Georgian England. It reveals the importance of sugar, fruit, and exotic ingredients in fashionable cuisine, as well as the social rituals surrounding the serving of sweetmeats and desserts. The book remains a cherished resource for food historians, culinary enthusiasts, and anyone interested in the rich traditions of English gastronomy.