The complete confectioner, or The whole art of confectionary made easy; with receipts for liqueures, home-made wines, &c. The result of many years experience with the celebrated Negri and Witten / by Frederic Nutt.

  • Nutt, Frederick.
Date:
1808
Catalogue details

Licence: Public Domain Mark

Credit: The complete confectioner, or The whole art of confectionary made easy; with receipts for liqueures, home-made wines, &c. The result of many years experience with the celebrated Negri and Witten / by Frederic 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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    N°. c20. WATER CAKES WITH CARRAWAY SEEDS. TAKE three pounds of powdered sugar and four pounds of sifted flour, mix the flour and sugar together on a clean dresser with half water and half whites of eggs, and as many carraway seeds as you think proper, mix all to- gether so as to make it a very fine paste, that you can roll it on the dresser, and the thinner the better, cut out the shape you like with a tin cutter ; round and scalloped is the general fashion; roll them very thin and they will be crisp- er, for if they are not crisp they are not worth eating; put them on a sheet of paper in a slow oven, and if you think it too hot, put as many sheets of