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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Bibliographic Details
Main Author: Nutt, Frederick
Format: Book
Language:English
Published: New York : Reprinted, for Richard Scott and sold at his bookstore ., 1807.
Edition:4th ed., with considerable additions.
Subjects: