The compleat confectioner: or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts.

Bound, and has continuous pagination with William Ellis's 'The new art of brewing ..', Dublin, 1761.

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Bibliographic Details
Main Author: Glasse, Hannah
Format: Book
Language:English
Subjects:
Candy
Online Access:Get full text
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Summary:Bound, and has continuous pagination with William Ellis's 'The new art of brewing ..', Dublin, 1761.