198 results
- Books
Confectioners' raw materials : their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest / by James Grant.
Grant, James, 1859-Date: 1921- Pictures
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Confectioner's shop: interior view, process of smoothing sugar-plums. Etching.
Date: [between 1700 and 1799]Reference: 37430i- Books
Practical pastry : a handbook for pastrybakers, cooks and confectioners / by Fredk. T. Vine ("Compton Dene").
Vine, Fredk. T. (Frederick T.)Date: 1907- Books
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The court and country cook : giving new and plain directions how to order all manner of entertainments, And the best sort of the Most exquisite a-la-mode Ragoo's. Together with new instructions for confectioners : Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-Works, and other sine Pieces of Curiosity; How to set out a Desert, or Banquet of Sweet-Meats to the best advantage; And, How to prepare several sorts of liquors, that are proper for every Season of the Year. A Work more especially necessary for Stewards, Clerks of the Kitchen, Confectioners, Butlers, and other Officers, and also of great use in private Families. Faithfully translated out of French into English by J.K.
Massialot, François, approximately 1660-1733.Date: 1702- Books
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The housekeeper's valuable present: or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.
Abbot, Robert, cook.Date: [1790?]- Books
The cooks and confectioners dictionary: or, the accomplish'd housewives companion ... / [John Nott].
Nott, John.Date: 1726- Ephemera
- Online
Bought of... G. P. Hawkins Ltd. : manufacturing confectioners, high-class family bakers, pastrycooks, caterers.
G.P. Hawkins Ltd.Date: [1919?]- Books
The cooks and confectioners dictionary: or, the accomplish'd housewife's companion ... / Revised and recommended by John Nott.
Nott, JohnDate: 1733- Books
The cooks and confectioners dictionary: or, the accomplish'd housewives companion ... / Revised and recommended by John Nott.
Nott, John.Date: 1724- Digital Images
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Recipes for cooking lampreys from 'The cooks and confectioners dictionary: or, the accomplished housewife's companion' by John Nott, published 1733.
- Digital Images
- Online
Recipes for cooking lampreys from 'The cooks and confectioners dictionary: or, the accomplished housewife's companion' by John Nott, published 1733.
- Ephemera
- Online
A. Winter & Sons, confectioners & pastry cooks, &c. : 177 Snargate Street, Dover : ball-suppers & routs attended & supplied : established 1795.
A. Winter & Sons.Date: [between 1800 and 1899?]- Books
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The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.].
Stavely, S. W.Date: 1830- Books
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The new whole art of confectionary, sugar boiling, iceing, candying, wines, jelly making, &c. &c., which will be found very beneficial to ladies, confectioners, housekeepers ... [etc.].
Stavely, S. W.Date: [1830?]- Books
Law̕s grocers̕ manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers and general storekeepers / comp. and arranged by James J. Law.
Law, James J.Date: [between 1900 and 1999]- Books
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Law's grocer's manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers, and general store-keepers / compiled and arranged by James T. Law.
Date: [1902?]- Ephemera
- Online
By appointment to H.M. the king : R. Jefferys, Ltd : bakers, confectioners and flour merchants : 16 Lower Belgrave Street, S.W.1... 150 Sloane Street, S.W.1.
R. Jefferys (Firm)Date: [between 1920 and 1929?]- Books
- Online
The way to get wealth; or, an easie way to make wine of gooseberries, currans, rasberries, Mulberries, Elderberries, Blackberries, Strawberries, Dewberries, Pears, Cherries, Peaches, Apricocks, Quinces, Plumbs, Damsons, Figs, Cowslips, Scurvygrass, Mint, Morella, Bawm, Apples and Roses, Equal to that of France, with their Physical Virtues: Also to make Cyder, Mead, Rum, Rack. The true Art of Distilling of Brandy, Strong Waters, Cordial Waters: To make Pickles and divers sorts of Vinegars; The Mistery of Confectioners: To recover Wine damaged; Physical Receipts of our Modern Doctors for most Diseases. To help a bad Memory, so that you may remember all that you ever read or do: To make all your wearing Apparel keep out Rain tho' never so great Showers; The Duty of all sorts of Servant Maids, with Directions to Dress Flesh, Fish and Fowl. To Encrease Peas, Beans, Wheat, Barley exceedingly, so that you may have a Treble Crop; To make China Varnish, and Black Ground for Japan Work; To black Wood, Gild: To make Coffee, Tea, Chocolate; A Help to Discourse, and divers Curiosities, of B. Portae, Alexis, and others; by the author of The way to save wealth, and also of a Thousand notable things.
Tryon, Thomas, 1634-1703.Date: [1702]- Books
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The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choisest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The second edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
Date: [1724]- Books
- Online
The cooks and confectioners dictionary: or, the accomplish'd housewives companion. Containing I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all Sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best Way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages, &c. according to the English, French, and Italian Courts. All Sorts of Pickles. III. All Manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all Sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The Way of making all English potable Liquors; Ale, Beer, Cyder, Mead, Metheglin, Mum, Perry, and all Sorts of English Wines: Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare, for all Seasons of the Year; and setting out a Desert of Sweet-Meats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks, Confectioners, &c. in the Courts of England, France, &c. and many private and accomplish'd Housewives. The third edition with additions. Revised and recommended by John Nott, late Cook to the Dukes of Somerset, Ormond and Bolton; Lord Lansdown and Ashburnham.
Date: MDCCXXVI. [1726]- Books
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Ornamental confectionery : a guide for bakers, confectioners, and pastrycoks including a variety of modern recipes, and remarks on decorative and coloured works with upwards of one hundred original designs / by Robert Wells.
Wells, Robert.Date: 1890- Books
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The pastrycook & confectioners' guide : for hotels, restaurants, and the trade in general adapted also for family use including a large variety of modern recipes ... with useful hints and instructions / by Robert Wells.
Wells, Robert.Date: 1892- Books
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The new whole art of confectionary : sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, etcetera, particularly to such as have not a perfect knowledge of that art.
Stavely, S. W.Date: 1828- Books
- Online
The cook's and confectioner's dictionary: or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton.
Date: MDCCXXIII. [1723]- Books
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The art of pastry making, according to the French and English methods, including cakes, sweetmeats and fancy biscuit baking, and all kinds of confectionery, plain and ornamantal. A concise practical guide prepared for the use of confectioners, pastrycooks, and private families / by Emile Hérissé.
Hérisse, Emile.Date: 1893