The practical confectioner. Embracing the whole system of pastry, and confectionery in all their various branches, containing upwards of 260 genuine and valuable receipts ... including jellies, creams, souffles, puddings, pastries, chantillas, and ornamental pastry and confectionery of every description, preserving in all its various branches, cakes and biscuits of various kinds, ice creams and water ices, sugars, candies, syrups, &c. many of which have never before appeared in print ... with bills of fare for ball suppers, on a large & small scale
By: by James Cox
Publisher: Published by Longman, Hurst, Rees, Orme, and Browne, and sold by all the Booksellers in the United Kingdom
Published: 1822
Place of publication: London
Language: eng
Number of pages: 234
Subjects: Confectionery; English Cooking
Notes: Includes index.