The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by W.A. Jarrin.

  • Jarrin, W. A. (William Alexis), 1784-1848.
Date:
1844
Catalogue details

Licence: Public Domain Mark

Credit: The Italian confectioner; or complete economy of desserts, according to the most modern and approved practice / by W.A. Jarrin. 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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    object you may fancy. You must have moulds for melons, nuts, walnuts, almonds, cards, figures, and a thousand little things which belong to the jewel comfits; put different essences to the fruit, and form and finish them like the large fruit. If you wish to make a large quantity, you must have twenty or more of those little fruits, or other objects, engraved on a board; by this means you may make them with great rapidity. The Author has found this so great an advantage, that he has engraved an entire collection of different fruit, &c.; they should not be larger than peas. No. 544. Small Animals,in fine Paste, Are commonly made with double moulds, giving the back and front representations of the objects, which are afterwards to be joined together. You must push the whole quantity of fronts you would have, and place them in order on boards, or very smooth plates, that they may dry perfectly straight; taking care, when you push them, to put pieces of fine wire in the legs, &c., as they are apt to break. The next day you push the backs, which you must loosen gently in the mould; put the dry front to it, which touch with some liquid paste inside, that it may stick to the other; take it out, and with a modelling tool, join it exactly, smoothing it off with a hair pencil, dipped in water; colour them afterwards to your taste. No. 545. Animals in Common Paste. Articles made in common paste, should be pushed back and front the same day, as this paste shrinks; when done, put them by on an even board till the next