The housekeeper's valuable present : Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.

Format:

Book

Author/Creator:

Abbot, Robert, cook

Series:

Eighteenth century collections online. Part 2: New editions.

Language:

English

Subjects (All):

Confectionery--Early works to 1800.

Confectionery.

Physical Description:

108 pages ; 18⁰

Place of Publication:

Dublin : Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers, 1792.

System Details:

Mode of access: World Wide Web.

text file

Notes:

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 National Library of Ireland.

Cited in:

English Short Title Catalog, T202353.

Access Restriction:

Restricted for use by site license.