Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Gentility and Economy combined: being cookery, confectionery, and pickling. To which are added the best methods of preserving fruits and the art of sugar boiling
Author: George READ (Confectioner.)Publisher:
ISBN:
Category :
Languages : en
Pages : 288
Book Description
Gentility and Economy Combined, Being Cookery Confectionary and Pickling
Author: George ReadPublisher:
ISBN:
Category : Canning and preserving
Languages : en
Pages : 176
Book Description
Nineteenth Century Short Title Catalogue Extracted from the Catalogues of the Bodleian Library, the British Library, the Library of Trinity College (Dublin), the National Library of Scotland, and the University Libraries of Cambridge and Newcastle: Phase 1: 1816-1870. v.15. Fort - Fyv and Indexes for volumes 11-15. v.20. Hor-Hunt, W. R. and Indexes for v. 16-20. v.21. Hunten-Jero. v.22. Jerp-Kief. v.23. Kieg-Lecom. v.24. Lecon-Lorc. v.25. Lord-Maccaul and Indexes for volumes 21-25
Author: Nineteenth Century Short-title Catalogue: phase 1. 1816-1870
Author: The Art of Confectionery
Author: Gentility and economy combined, being cookery, confectionary [sic] and pickling [&c.].
![Gentility and economy combined, being cookery, confectionary [sic] and pickling [&c.]. PDF](https://books.google.com/books/content/images/frontcover/1F4DAAAAQAAJ?fife=w80-h100)
Author: George ReadThe Art of Confectionary
Author: Edward LambertPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 76
Book Description
The Art of Confectionary
Author: Edward LambertPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 0
Book Description
The Art Of Confectionery
Author: AnonymousPublisher: Legare Street Press
ISBN: 9781020613319
Category :
Languages : en
Pages : 0
Book Description
First published in 1761, this classic cookbook offers a wide range of recipes for sweet treats and fruit preserves. With practical advice on sourcing ingredients, preparing mixtures, and cooking over an open fire, The Art of Confectionery is a valuable resource for anyone interested in historical cooking techniques. From candied fruits and jellies to cakes and puddings, these recipes embody the indulgent spirit of 18th century dining. This edition includes notes on the context and significance of the original text, as well as modern adaptations and variations on the recipes. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art of Confectionary. Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid ; Viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasprerries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c. Flowers and Herbs ; As Violets, Angelica, Orange Flowers, &c. Also how to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. By the Late Ingenious Mr. Edward Lambert, Confectioner, in Pall-Mall
Author: Edward LambertPublisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 63
Book Description