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• 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, Goosberries, Cherries, Currants, Plumbs, Rasprerries, 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, in Pall-Mall
  by: Lambert, Edward
  Published: (1761)
• The new, universal, and complete confectioner; being the whole art of confectionary made perfectly plain and easy : Containing a full account of all the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs; also the various ways of clarifying sugar; and the various methods of keeping fruit, nuts, and flowers, fresh and fine all the year round. Together with directions for making blomonge, biscuits, rich-cakes, rock-works and candies, custards, jellies, creams and icecreams, whip syllabubs, and cheese-cakes of all sorts. Sweetmeats, 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. Including likewise the modern art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which, among many other useful articles, are added, several bills of fare for deserts for private families, &c. &c. The whole revised, corrected, and improved, by Mrs. Elizabeth Price, of Berkley Square; author of that excellent little cheap book entitled (to distinguish it from all old and spurious publications of the kind) the new book of cookery, price only 1s. Embellished with an elegant frontispiece
  by: Price, Elizabeth
  Published: (1785)
• 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, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, 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. Likewise, 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 Deserts for private Families. By H. Glasse, author of the art of cookery
  by: Glasse, Hannah
  Published: (1760)
• The complete confectioner; or, the whole art of confectionary : Forming A Ready Assistant to all Genteel Families; Giving them a Perfect Knowledge of Confectionary; with Instructions, Neatly Engraved on Ten Copper-Plates, How to Decorate a Table with Taste and Elegance, without The Expence or Assistance of a Confectioner. By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-Square
  by: Nutt, Frederick
  Published: (1790)
• The complete confectioner; or, the whole art of confectionary : Forming A Ready Assistant to all Genteel Families; Giving them a Perfect Knowledge of Confectionary; with Instructions, Neatly Engraved on Ten Copper-Plates, How to decorate a Table with Taste and Elegance, Without the Expence or Assistance of a Confectioner. By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-Square
  by: Nutt, Frederick
  Published: (1789)