The complete confectioner
Subtitle: or, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten.
By: By Frederic Nutt, esq.
Edition: 4th ed., with considerable additions.
Publisher: reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street
Published: 1807
Place of publication: London printed: New York
Language: eng
Number of pages: 91
Subjects: Cookery.; Confectionery.