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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    about half as bio; as a nu them in the oven : let tl brown, and take them c K°. 31. FILBERT BISC TAKE some Barcelc and put them in a moil shells, pick all the sh clean, pound them in line, and mix whites them ; take care they c: three pounds of powdc the nuts and white of c thickness, let your ovc rate heat, then with tl knife, drop small piece as the orange and f and put two or three under them, let them l and all alike, let them you take them off the \