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.

    9/498
    THE ROYAL ENGLISH AND FOREIGN CONFECTIONER: A PRACTICAL TREATISE ON THE ART OF CONFECTIONARY IN ALL ITS BRANCHES; COMPRISING ORNAMENTAL CONFECTIONARY ARTISTICALLY DEVELOPED; DIFFERENT METHODS OF PRESERVING FRUITS, FRUIT PULPS, AND JUICES IN BOTTLES, THE PREPARATION OF JAMS AND JELLIES, FRUIT, AND OTHER SYRUPS, SUMMER BEVERAGES, AND A GREAT VARIETY OF NATIONAL DRINKS ; WITH DIRECTIONS FOR MAKING DESSERT OAKES, PLAIN AND FANCY BREAD, CANDIES, BONBONS, COMFITS, SPIRITUOUS ESSENCES, AND CORDIALS. ALSO, THE ART OF ICE-MAKING, AND THE ARRANGEMENT AND GENERAL ECONOMY OF FASHIONABLE DESSERTS. CHARLES ELME FRANCATELLI, PUPIL TO THE CELEBRATED CARfAlE, AND LATE MaItRE-d’hOtEL TO HER MAJESTY THE QUEEN J AUTHOR OF “ THE MODERN COOK,” “ THE COOK’S GUIDE,” AND “COOKERY FOR THE WORKING CLASSES.” ftSHitlj numerous Kllustrations in Cljvamo^lUtljogvapljji. LONDON ; CHAPMAN AND HALL, 193, PICCADILLY. 18G2. [The riijht of Translation is reserved.]