The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia.

  • Wallace, James, active 1826-1831.
Date:
1831
Catalogue details

Licence: Public Domain Mark

Credit: The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia. 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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    Syrup of Violets. To every pound of violets picked, put a pint of boiling water, stir them well together, let them infuse twenty- four hours, and strain them, to every pound of juice put a pound and three- quarters of loaf sugar pounded, stir it till the sugar is dissolved, let it stand two days, stirring it three or four times a day, then set it on the fire to warm, and it will be thick enough. To prepare Ice for Teeing. Break four pounds of'ice almost to powder, and throw two handsful of salt among it, (do this in the coldest part on the premises) the ice and salt being in a bucket, put your cream into an ice pot and cover it, immerse it in the ice, and draw* that round the pot; in a few minutes put a spoon in, and stir it well, moving the ice round the edges to the centre. Observe, there should be holes in the bucket to let otf the water as the ice thaws. K i