The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments / by William Jeanes.

  • Jeanes, William.
Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments / by William Jeanes. 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.

    36/280 (page 10)
    10 THE MODERN CONFECTIONER. and takes the shape of any ornament fitted into the end. When sufficient paste protrudes, it is cut off, and the syringe biscuit is formed.— Plate VIII. Confectionery requires delicate treatment, and most punctual attendance; the room, therefore, in which you propose to operate should be provided with a good clock, an exact 'pair of scales, a thermo- meter, together with the general utensils of a well- stocked kitchen. Ice-house.—The manner of building ice-wells, and depositories for ice, is explained at No. 136, under the Chapter on Ices. Saccharometer.—See No. 367 for an account of this useful instrument.