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
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almonds apricots bake barberries beat blows very strong boil the syrup brandy butter cakes cherries citron clarified sugar cloves colour Compote cool coriander cover cream currants dish distil double refined sugar eggs flour four froth fruit gallon gently give glasses gooseberries green half a pound hour ibid isinglass jelly juice keep lemon peel let it boil let it stand let them boil let them stand liquor loaf sugar mace nutmeg ounce oven pare paste peaches pears pickle pippins Pistachio plumbs pound of sugar powder sugar pralined preserve puff paste quart quarter quinces raspberries rind ripe rose water salt scald scum seeds Seville oranges sieve sifted slices slow fire smooth spoon spring water squeeze stalks stick stirring stone stove strain sweeten syllabubs syrup Take a pound Take any quantity tender thick thin vinegar walnuts warm white wine yolks