The whole new 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 now added, several new and useful receipts, never before published
By: by J.E. Thomas
Contributors: University of Leeds. Library
Edition: New edition.
Publisher: printed by Henry Spink
Published: 1832
Place of publication: Leeds
Language: eng
Number of pages: 48
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.