The court and country confectioner or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England

Bibliographic Details

Main Author:	Borella
Format:	eBook
Language:	English
Published:	London printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York 1772, MDCCLXXII. [1772]
Subjects:	Confectionery / Early Works To 1800 Ice Cream, Ices, Etc / Early Works To 1800 Wine And Wine Making / Early Works To 1800
Online Access:	http://nl.sub.uni-goettingen.de/id/0185200900?orig...
Collection:	Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa