The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.].

  • Stavely, S. W.
Date:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.]. 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.

    11/64
    ART OF CONFECTIONARY. of butter rubbed into the flour; mix it to a paste with cold water and two tea-spoonsful of barm; take ten ounces of currants, a quarter of a pound of sugar, a little clove pepper, and a little cinnamon: mix these together, and put a little into the inside of every cake; roll your cakes thin and cut them into different shapes with a tin mould; bake them in a pretty sharp oven. COMMON SEED CAKES To six pounds of flour, add one pound of butter, half a pound of sugar, and one ounce of carraway seeds, mixed up with milk; and baked in a pretty hot oven. SPICE CAKES. To four pounds of flour, add one pound and a half of sugar, a handful of ground spice, and a table spoonful of barm; mix up with milk and bake in a sharp oven. A2