The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert
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Title: The Art of Confectionary
Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, 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.
Author: Edward Lambert
Release Date: September 28, 2009 [eBook #30121]
Language: English
Character set encoding: ISO-646-US (US-ASCII)
***START OF THE PROJECT GUTENBERG EBOOK THE ART OF CONFECTIONARY***
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THE
ART
OF
CONFECTIONARY.
SHEWING THE VARIOUS METHODS OF
PRESERVING all SORTS of FRUITS,
DRY and LIQUID; _viz._
ORANGES,
LEMONS,
CITRONS,
GOLDEN PIPPINS,
WARDENS,
APRICOTS GREEN,
ALMONDS,
GOOSBERRIES,
CHERRIES,
CURRANTS,
PLUMBS,
RASBERRIES,
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 the late Ingenious
Mr. EDWARD LAMBERT, CONFECTIONER,
in PALL-MALL.
LONDON:
Printed for T. PAYNE, in Castle-Street, near the Mews-Gate, 1761.
[Price One Shilling.]
THE
ART
OF
CONFECTIONARY.
_Of the Manner of clarifying Sugar, and the different Ways of boiling
it._
Since the Ground-work of the Confectioner's Art depends on the
Knowledge of clarifying and boiling S
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