The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. ... / the different ways of clarifying sugar ... Also the art of making artificial fruit ... To which are added some bills of fare for deserts for private families. By Mrs. H. Glass, with considerable additions and corrections by Maria Wilson.

  • Glasse, Hannah, 1708-1770.
Date:
1800
Catalogue details

Licence: Public Domain Mark

Credit: The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. ... / the different ways of clarifying sugar ... Also the art of making artificial fruit ... To which are added some bills of fare for deserts for private families. By Mrs. H. Glass, with considerable additions and corrections by Maria Wilson. Source: Wellcome Collection.

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    >-o« SUGABS. To clarify Sugar — — —- «i. To boil Sugar to the Degree called Smooth — Blown Sugar <— —^ Feathered Sugar — Crackled Sugar ’ ^ __ Carmel Sugar — .— . fbe^erves. i To preserve Seville Oranges liquid^ as also Lemons Pears — ‘ ■ moist Ananas^ or Pine Apples — — Oranges with Marmalade in them, and PAdE 1 2 - ib. - 3 - ib. - il3. Lemons green Oranges The Dutchess of Cleveland’s Receipt for preserving Le- mons, Oranges, and Citrons Flow to take out the Seeds To preserve Green Gages — Cucumbers - green Almonds —. - white Citrons - Orange Flowers —i - Cochineal ■— - Golden Pippins in Jelly - Pippins for present Eating 4 5 6 ib: 7 3 ib. ib. 9 10 11 ib. 12* ib. 13