Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches : the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap muggets, pralines, &c., ice creams and ices of every description, jams, jellies and marmalades (by fire and steam) concentrated table and other jellies, preserved and crystallized fruits, candied peel &c. English and Scotch pastry. All information respecting colours and flavours ; the best use and how to use them. Useful notes on machinery for every purpose

Format:

Book

Author/Creator:

Skuse, E.

Language:

English

Subjects (All):

Confectionery.

Physical Description:

[10], 222 pages : illustrations ; 22 cm

Edition:

10th ed.

Place of Publication:

London : W.J. Bush & Co. ..., [191-?]

Notes:

Preface typesigned by author at end: E. Skuse.

Approximate date of issue estimated from 1921 date of the 11th ed., cf. K.G. Bitting, Gastronomic bib., p. 437.

Includes index.

Advertisements on front endpaper and prelims.

Local Notes:

HSP Historic Culinary Arts Collection.

OCLC:

28560200