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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    dry, repair it neatly with a penknife, and a bit of sand- paper, or a file : then take some very white paste, make it rather thin with water, and cover it thinly all over : with a notched quill (as in plate II, fig. 10) form the frizzled appearance of the wool, and comb the animal’s head and body with it, to imitate nature. No. 554. Birds in Gum Paste. Make the body of the bird in the same manner as for animals; have the wings carved on wood, according to the size of the bird, push them, and paint them after- wards. Section XXVI.—OF COLOURS FOR CONFECTIONERY. No. 555. Of Colours for Confectionery. The colours used in confectionery are generally harm- less ; for though no one thinks of eating an ornament or figure, yet such colours as vermilion, verdigris, yellow ochre, and many others which are poisonous, should be avoided, if possible. No. 556. To choose Cochineal. Cochineal should be large, clean, heavy, dry, of a silvery shining colour, and, when bruised, of a dark red.