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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    biscuits be baked of take them out of the hot. No. i ORANGE FLOW Take powdered su you choose, and put eggs as will make th( paste: pick some orar as many as you like your quantity of sugai in a bason, so as to I roll in little lumps £ walnut j let your ove ate; put three papers the tin plate ; put tin them rise to a very li^ them off when cold.