The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes , comfits, lozenges , chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description
Subtitle: jams, jellies and marmalades . Preserved and crystalized fruits, candied peel, English and Scotch pastry, cordials and syrups for American hot & iced beverages. Aerated waters of every description, by hand and machine, for bottle, syphon, or fountain, ginger beer, horehound, and other fermented beers. The recipes are accompanied with full and clear instructions in every branch. Every information about colours and flavours; the best to use and how to make them. Useful notes on machinery for every purpose, and about one hundred illustrations
Contributors: University of Leeds. Library
Edition: 4th ed.
Publisher: E. Skuse
Published: 1883
Place of publication: London
Language: eng
Number of pages: 184
Subjects: Confectionery; Beverages
Notes: Illustrated t.p.

Advertisements: 26 p. (at end)

Includes index.

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.