|
|
101.
|
|
|
|
102.
|
|
|
|
103.
|
|
|
|
104.
|
|
|
|
105.
|
|
|
|
106.
|
|
|
|
107.
|
|
|
|
108.
|
|
|
|
109.
|
|
|
|
110.
|
|
|
|
111.
|
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. Material type:  Continuing resource; Format:
electronic
Publisher: Project Gutenberg, 2009Online access: Click here to access online Availability: No items available :
|
|
|
112.
|
|
|
|
113.
|
|
|
|
114.
|
|
|
|
115.
|
|
|
|
116.
|
|
|
|
117.
|
|
|
|
118.
|
|
|
|
119.
|
|
|
|
120.
|
|
