Cookery and Confectionary

John Conrade Cooke

W. Simpkin, and R. Marshall, 1824 - Confectionery - 213 pages

Contents

• Another Way 123: 29
• Blanc Mange 386: 40
• Brawn Mock 243: 60
• Brioche Cake 368: 66
• Butter Burnt: 81
• Burnt Almonds 679: 98
• Burgamot Drops 818: 109
• Cabbage Forced 493: 120
• Cakes Brioche 368: 147

Bibliographic information

• Title: Cookery and Confectionary
• Author: John Conrade Cooke
• Publisher: W. Simpkin, and R. Marshall, 1824
• Original from: the New York Public Library
• Digitized: Jul 22, 2008
• Length: 213 pages