The confectioner
Subtitle: containing the method of making all sorts of preserves, sugar-boiling, comfit making, lozenges, ornamental cakes, ices, liqueurs, waters, and gum-paste ornaments
By: by George Read
Contributors: Lowenstein, Eleanor, former owner; American Institute of Wine & Food
Series: The guide to trade
Publisher: Charles Knight and Co.
Published: 1842
Place of publication: London
Language: eng
Number of pages: 148
Subjects: Confectionery; Fruit; Preservation
Notes: Oxford, A.W. Engl. cookery books, 172