The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making / by Robert Wells.

  • Wells, Robert.
Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: The bread and biscuit baker's and sugar-boiler's assistant : including a large variety of modern recipes for bread - tea cakes - hard and fancy biscuits - buns - gingerbreads - shortbreads - pastry - custards - fruit cakes - small goods for small masters - confections in sugar - lozenges - ice creams - preserving fruit - chocolate, etc. etc., with remarks on the art of bread-making and chemistry as applied to bread-making / by Robert Wells. 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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    INDEX PAGE ABERNETHY Biscuits ... 39 As made in London 40 Usual way of mak- ing 40 Acid Drops 76 Adulteration with Alum, Professor Vaughan on 13 Albert Cakes 3L 69 Almonds, Rock 52 Almond Fruit Biscuits 52 Hardbake 82 Sponge Biscuits 56 Alum in Bread ... 13 Liebig on Action of... Professor Vaughan on 13 13 American Genoa Cake 66 Apple Jelly 97 Arrowroot Biscuits 42 Art of Bread-making, Slow Progress in 1 TT) AKING, General Remarks on 10 Balloon or Prussian Cakes ... 29 Balmoral Cakes 29 Barberry Drops 79 Barley Sugar 75 Drops 76 Bath Buns 27 Oliver Biscuits 43 Beehive, to Ornament a 85 • in Spun Sugar 85 Biscuits, Fancy, Recipes for 45 Hard, Recipes for .. 38 Bisque or Biscuit Glace 93 Blue Colouring for Sugar 87 Boiling Sugar to the degree called “Pearled” 74 to the degree called “Blown” 74 — to the degree called “Feathered” 74 PAGE Boiling Sugar to the degree called “Ball” 74 to the degree called “Crackled” 75 to the degree called “ Cara- melled” ••• 75 by the Thermometer... ... 75 Boston Chips .... 82 Lemon Crackers ... 41 Brandy Snaps 35, 69 Bread, Tea Cakes, Buns, &c., Re- cipes for ... 17 , Good, Essentials of ... ... 10 Bread-making by the Old Method ... 17 Modern way of ... 18 Process of ... 5 Scotch style of ... 19 Bride Cakes ... 62 Almond Icing for ... ... 63 Icing Sugar for ... 63 Brilliants ... 91 Bristol Cake ... 67 Brown Bread compared with White 7 Buns, Recipes for ... 27, 28, 29, 30 Burnt Almonds 78, 81 Butter for Puff Paste 57 Butter for Pastry and Cakes 14 AKES made with Butter, Directions for Mixing 60 London way of Mixing 60 Captains' Biscuits 39 Thick ., 39 Carmine Colouring for Sugar ... 88 Cast Sugar Drops 78 Cayenne Drops 77 Chelsea Buns 28 Chemistry as applied to Bread-mak- ing 2, 8 Chocolate, General Directions for Making ... 99 Drops 79