THE NEW WHOLE ART of CONFECTIONARY: also, SUGAR BOILING, ICEING, CANDYING, making of WINES, JELLIES, &c.; For the use of LADIES, CONFECTIONERS, HOUSEKEEPERS, &c. Particularly such as have not a perfect knowledge of The Art, to which are added, several NEW AND USEFUL RECIEPTS, never before published.
Leeds: Printed by Henry Spink, 1831. Hardcover. 44 [4] pages. The author compiles various methods of sugar boiling; and directions how to make vinegar, wines, barley sugar, lozenges, peppermint cake, candied ginger, peppermint drops and all other types of drops, the method of iceing, pound cakes, candying, Shrewsbury cakes, spice cake, seed cake, puff paste, rolls, muffins, pikelets, gingerbread, cordials, comfits of all sorts, with a variety of other useful receipts belonging to the trade. Also included: an entire new method for clearing ale, or any other malt liquor after thunder, or any other cause that makes it thick or cloudy. Also, how to cure ropy bear or ale, how to restore stale or hard bear or ale, to improve the flavour of cider, to bottle ale, &c. Last four pages - MISCELLANEOUS RECEIPTS added BY A LADY. Includes Apricot Jam, White Rasperry Jam, Apricot Cakes, Black Currant Jam, Little Short Cakes, Nun's Biscuits, Whipt Syllabub, To Preserve Apricots, A Seed Cake. Interior lightly foxed. Housed in modern boards. [AXFORD - 297-298 (Three 1884 American Editions)]. Brown cloth covered boards, green calf spine. Very good. Item #3770
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