The complete confectioner : or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.

Format:

Book

Author/Creator:

Glasse, Hannah, 1708-1770.

Series:

Eighteenth century collections online. Part 1.

Language:

English

Subjects (All):

Confectionery.

Physical Description:

iv,304,xvip. ; 8⁰

Other Title:

Compleat confectioner

Place of Publication:

London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]

System Details:

Mode of access: World Wide Web.

text file

Notes:

A reissue of the edition of [1760?] with a new titlepage.

Facsimiles of the author's signature are printed on p.iv and on the first page of text.

Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T103506.

Access Restriction:

Restricted for use by site license.