The compleat confectioner, or, The whole art of confectionary made plain and easy
Subtitle: shewing the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers and herbs ... likewise the art of making artificial fruit ... to which are added some bills of fare for deserts for private families
By: by H. Glasse. The new art of brewing / by Mr. Ellis
Publisher: Printed by John Exshaw
Published: 1762
Place of publication: Dublin
Language: eng
Number of pages: 228
Subjects: Confectionery; Early works to 1800; Cooking; Brewing
Other titles: Whole art of confectionary made plain and easy; New art of brewing and improving malt liquors to the greatest advantage; New art of brewing
Notes: Includes index.

Date on t.p. is MDCCXLII, an error for MDCCLXII, cf. refs. cited.

The new art of brewing has separate t.p. dated 1761.

Signatures: [A]² B-K¹² L⁶ M⁸.

Cagle, W.R. Matter of taste, 1105

Maclean, V. STC of household and cookery books, 61

Maclean, v. STC of household and cookery books, p. 61

From the American Institute of Wine & Food Collection.

Contemporary half polished calf over marbled boards, upper cover detached.