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The complete confectioner, or, The whole art of confectionary made easy : containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops, prawlongs, ice creams, water ices, fruits preserved in brandy, preserved sweetmeats (wet), dried fruits, cordials, [etc., etc.] : as also the most approved method of making cheeses, puddings, cakes [etc.] in 250 cheap and fashionable receipts : the result of many years experience with the celebrated Negri and Witten
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
New York :
Reprinted, for Richard Scott and sold at his bookstore .,
1807.
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| Edition: | 4th ed., with considerable additions. |
| Subjects: |
| Item Description: |
"London printed." |
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| Physical Description: |
91, [1] p., [1] leaf of plates : ill. ; 18 cm. |