The compleat confectioner
Subtitle: or, The whole art of confectionary made plain and easy, shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts and flowers fresh and fine all the year round; also directions for making rock-works and candies ... likewise the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit, to which are added, some bills of are for desets for private families.
Publisher: Ashburner
Published: 1750
Place of publication: London
Language: eng
Number of pages: 304
Subjects: Confectionery