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,
Gooseberries,
Cherries,
Currants,
Plumbs,
Raspberies,
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 .

By the late Ingenious
Mr. Edward Lambert, Confectioner

logo

First published in 1761.

This web edition published by eBooks@Adelaide.

Last updated Thursday, February 27, 2014 at 14:31.

To the best of our knowledge, the text of this
work is in the “Public Domain” in Australia.
HOWEVER, copyright law varies in other countries, and the work may still be under copyright in the country from which you are accessing this website. It is your responsibility to check the applicable copyright laws in your country before downloading this work.

eBooks@Adelaide
The University of Adelaide Library
University of Adelaide
South Australia 5005

http://ebooks.adelaide.edu.au/g/gastronomy/art_of_confectionary/index.html

Last updated Saturday, March 1, 2014 at 20:37