The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.

Sugars -- Preserves -- Fruit pastes, &c. -- Bomboons, pastils, &c. -- Conserves -- Compotes -- Fruit ices, cream ices, &c. -- Marmalades -- Jellies, jams, &c. -- Cakes, puffs, biscuits, &c. -- Tarts, custards, cheesecakes, &c. -- Creams, &c. -- Syllabubs, blanc-mange, flummery, &c. -- Ornaments for grand entertainments -- Dragees -- Miscellaneous receipts -- Syrups -- Bills of fare -- Cordial waters, &c. -- Oils -- English wines -- Artificial wines, &c. -- Brandy, cyder, &c. -- Pickles -- Distillation.

ESTC

Mode of access: Internet.

Navy blue tray case, brown leather label, stamped in gold; quarter bround brown leather, tan paper boards.

SPEC copy imperfect: half title torn, not affecting text; p. 359-360 lacking.

ACQ: 35669; Janice B. Longone; Gift; 6/21/2001.