The complete confectioner, or, The whole art of confectionary made easy. Also receipts for home-made wines, cordials, French and Italian liqueurs, &c / by Frederick Nutt.

  • Nutt, Frederick.
Date:
1819
Catalogue details

Licence: Public Domain Mark

Credit: The complete confectioner, or, The whole art of confectionary made easy. Also receipts for home-made wines, cordials, French and Italian liqueurs, &c / by Frederick Nutt. 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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    No. 7 CAPILLAIllI Take two quarts c boil it to blow ; boil with two gills and a ha water, skimming it ah in your bottles, and c day; put pieces’of corks, but mind that syrup before you take No. CURRANT JELLY, L Put your currants pan : mash them and fire ; when they are upon the boil, take put them in a hair sie^ drain through a flar