The complete confectioner: or the whole art of confectionary made plain and easy. Shewing The various Methods of Preserving and Candying, both dry and liquid, All Kinds of Fruit, Flowers, and Herbs; The different Ways of Clarifying Sugar; And the Method of Keeping Fruit, Nuts, and Flowers, Fresh and Fine All the Year Round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams and Ice Creams, Custards, Jellies, Blomonge Whip Syllabubs, and Cheese-Cakes of all Sorts, Sweetmeats, English Wines of all Sorts, Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch that will keep twenty Years, Knicknacks and Trifles for Deserts, &c. &c. &c. Likewise The Art of making Artificial Fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for deserts for private families. By H. Glasse, Author of the Art of Cookery.
- Glasse, Hannah, 1708-1770.
- Date:
- [1770?]
- Books
- Online
Online resources
About this work
Also known as
Compleat confectioner
Publication/Creation
London : printed for J. Cooke, No. 87, Pater-Noster Row, [1770?]
Physical description
iv,304,xvip. ; 80.
Contributors
References note
ESTC T103506
Reproduction note
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.