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The art of confectionary. Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &c. Flowers and herbs; as violets, angelica, orange-flowers, &c. also how to make all sorts of biscakes, maspins, sugar-works, and candies, with the best methods of clarifying, and the different ways of boiling sugar

by: Lambert, Edward

Publication date: 1761

Topics: Confectionery, cbk

Publisher: London, Printed for T. Payne

Collection: newyorkpubliclibrary; americana

Contributor: New York Public Library

Language: English

63 p. 21 cm

Addeddate: 2007-10-15 11:20:09

Bookplateleaf: 0003

Call number: b5143666

Camera: Canon 5D

Copyright-evidence: Evidence reported by scanner-nicole-deyo for item artofconfectiona00lamb on October 15, 2007: no visible notice of copyright; stated date is 1888.