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
Catalogue details

Licence: Public Domain Mark

Credit: 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. Source: Wellcome Collection.

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

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    PAGE Bonbons—Coffee and Cognac Cream Bonbons—Orange and Orange-flower Cream Bonbons—Cherry and Xoyeau Cream Bonbons—Lemon and Maraschino Cream Bonbons—Punch and Blancmanger Cream Bonbons ..... 210 CHAPTER XXIV. On Liqueur Bonbons, Psyche’s Kisses, and Rosolios. Liqueur Bonbons—How to boil the Sugar for Liqueur Bonbons— How to cast, or mould, Liqueur Bonbons—How to paint Liqueur Bonbons—Candying liqueur Bonbons—Psyche’s Kisses—Psyche’s Kisses h la Vanille—Rosolio Pastilles, or Bonbons—Maraschino Rosolios—White Rosolios—Haricot Beans Rosolios—Coffee Berry Rosolios—Raspberry Rosolios —How to finish off Rosolios 216 CHAPTER XXV. On Liqueur Pastille Drops and Fruit Drops. Peppermint Drops—Rose Drops—Acidulated Drops—Orange Drops—Ginger Drops—Liqueur Drops—Raspberry Drops— Red Currant Drops—Black Currant Drops—Damson Drops— Apricot Drops—Pear Drops 221 CHAPTER XXVI. On various kinds of Fruit Paste Drops. Currant and Raspberry Paste Drops—Cherry Paste Drops— Damson Paste Drops—Peach Paste Drops—Pear Paste Drops Apricot Paste Drops—Apple Paste Drops—Pine. Apple Paste Drops 229