The new whole art of confectionary
Subtitle: sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, &c., &c., particularly to such as have not a perfect knowledge of that art. To which are now added, a variety of useful receipts, never before published
Contributors: University of Leeds. Library
Edition: Second edition / by S.W. Stavely.
Publisher: printed for the author
Published: 1815
Place of publication: [s.n.]
Language: eng
Number of pages: 71
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.