The complete confectioner
Subtitle: being a collection of the most valuable receipts, comprising the whole art of confectionary, iceing, candying, sugar boiling, jelly making, &c., many of which never before published : the whole being formed on the most economical principles, and will be found highly beneficial to ladies, confectioners, housekeepers, &c.
By: collected and compiled from practice by an experienced confectioner.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Printed for and sold by Andrew M'Cormish
Published: 1800
Place of publication: Coventry
Language: eng
Number of pages: 50
Subjects: Confectionery.
Notes: Bitting, K.G.  Gastronomic bib., p. 533
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.