The art of confectionery
Subtitle: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summmer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet, etc. These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations
Publisher: J. E. Tilton and company
Published: 1866
Place of publication: Boston
Language: eng
Number of pages: 346
Subjects: Confectionery; Desserts