The art of confectionary.
Subtitle: Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &c. Flowers and herbs; as violets, angelica, orange-flowers, &c. also how to make all sorts of biscakes, maspins, sugar-works, and candies, with the best methods of clarifying, and the different ways of boiling sugar.
By: By the late ingenious Mr. Edward Lambert ...
Publisher: Printed for T. Payne
Published: 1761
Place of publication: London
Language: eng
Number of pages: 63
Subjects: Confectionery.