Concept
Confectionery
Images
Catalogue
- Books
Refined tastes : sugar, confectionery, and consumers in nineteenth-century America / Wendy A. Woloson.
Woloson, Wendy A., 1964-Date: [2002], ©2002
- Books
- Online
The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed ... / by Charles Elmé Francatelli.
Francatelli, Charles Elmé, 1805-1876.Date: 1862
- Ephemera
- Online
Cadbury's Biscuit Boost : milk chocolate covered caramel and shortcake biscuit / Cadbury Limited.
Cadbury (Firm)Date: [between 1990 and 1995?]
- Books
- Online
Le pâtissier royal parisien, ou traité élémentaire et pratique de la pâtisserie ancienne et moderne; suivi d'observations utiles aux progrès de cet art, et d'une revue critique des grands bals de 1810 et 1811 / par M.A. Carême.
Carême, M. A. (Marie Antonin), 1784-1833.Date: 1828
- Books
- Online
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 (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description : jams, jellies and marmalades (by fire and steam). 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.
Skuse, E.Date: [1883?]