The Complete Confectioner, Or, Housekeeper's Guide: To a Simple and Speedy Method of Understanding the Whole Art of Confectionary; the Various Ways of Preserving and Candying, Dry and Liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. ... the Different Ways of Clarifying Sugar ... Also the Art of Making Artificial Fruit ... To which are Added Some Bills of Fare for Deserts for Private Families

J. W. Meyers, 1800 - Confectionery - 360 pages

Reviews aren't verified, but Google checks for and removes fake content when it's identified

We haven't found any reviews in the usual places.

To clarify Sugar	1

mons Oranges and Citrons	8

To preserve Barberries	13

gather them	27

To preserve Mulberries whole	28

in Bunches	39

FRUIT PASTES	47

Apple Paste	53

To make Lemon Custard	155

Coffee Cream	177

To make Hartshorn Flummery	188

Coriander Dragees	197

To make Pippin Knots	202

To make Syrup of Roses	209

To make a Syrup for a Cough or Asthma	213

ceipts contained in this Treatise To render	222

To make Spun Paste	54

fresh Orange Flower pralined	60

of baked Wardens	71

To make Barberry Ices	77

JELLIES JAMS	87

To put Peach Chips in Jelly	88

To put Fruit in Jelly	94

To make Lemon Cakes	101

clear Cakes of white Pear Plumbs	107

an ordinary Plumb Cake	113

To make little Queen Cakes	117

To make a Fashion Cake	128

Drop Biscuits	134

Tumbles of Almonds	140

To make Sugar Puffs	141

To make Rhubarb Tarts	147

for Lent	154

CORDIAL WATERS	237

To make Ratafia	241

Cardamum Water ibid	247

To make compound Parsley Water	256

ENGLISH WINES	263

Raspberry Wine the English Way	269

To make Raspberry Wine the French Way	270

To make Gilly flower Wine	288

Frontiniac Mead	291

To prevent Wine from turning	297

BRANDY CYDER	303

To pickle Cucumbers	310

To pickle Red Cabbage	316

To pickle Smelts	333

Of Distilling in particular	340

Of the aromatical and vulnerary Plants	347

To make Clove Water	352

Title	The Complete Confectioner, Or, Housekeeper's Guide: To a Simple and Speedy Method of Understanding the Whole Art of Confectionary; the Various Ways of Preserving and Candying, Dry and Liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. ... the Different Ways of Clarifying Sugar ... Also the ...
Authors	Hannah Glasse, Maria Wilson
Edition	reprint
Publisher	J. W. Meyers, 1800
Original from	Harvard University
Digitized	Jul 9, 2007
Length	360 pages

Export Citation	BiBTeX EndNote RefMan

Books