The art of confectionary : I. Shewing the various methods of preserving all sorts of fruits, dry and liquid. Oranges, lemons, citrons, golden-pippins, wardens, apricots green, almonds, goos-berries, cherries, currans, plumbs, rasberries, peaches, walnuts, nectarines, figs, grapes, &c. II. 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. By the late ingenious Mr. Edw. Lambert, confectioner in Pall-Mall.

Format:

Book

Author/Creator:

Lambert, Edward.

Language:

English

Subjects (All):

Confectionery.

Physical Description:

1 online resource ([2],61,[1]p. )

Other Title:

Art of confectionary

Place of Publication:

London : Printed for T. Taylor, by the Meuse-gate, in Castle-street; and sold by W. Bickerton, in the Temple-exchange, near the Inner-temple-gate, Fleet-street, [1750?]

Notes:

Price in square brackets: (Pr. One Shilling.)

Reproduction of original from Library of Congress.

Cited in:

English Short Title Catalog, N67571.

OCLC:

508320661