The compleat confectioner: or, The whole art of confectionary made plain and easy Shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts, and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuts, rich cakes, creams, custards, jellies, whip syllarubs, and cheese-cakes of all sorts, english wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble he natural fruit. To which are added, some bills of fare for deserts for private families. By H Glasse, author of the Art of cookery

Main Author: Glasse, Hannah
Format: eBook
Published: London Prined for J. Cooke, at Shakespear's Head, in Pater-noster Row 1772, MDCCLXXII. [1772]
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
Item Description:English Short Title Catalog, N3215. - Reproduction of original from Library of Congress
Physical Description:Online-Ressource (iv,304,xvip) 8°