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, Rasberries, 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. [recurso electrónico] / Edward Lambert
By: Lambert, Edward
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Continuing resourceAnalytics: Show analyticsPublisher: Project Gutenberg, 2009Subject(s): Confectionery | Cooking -- Early works to 1800LOC classification: TXOnline resources: Click here to access online
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Public domain in the USA.
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