Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches : the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap muggets, pralines, &c., ice creams and ices of every description, jams, jellies and marmalades (by fire and steam) concentrated table and other jellies, preserved and crystallized fruits, candied peel &c. English and Scotch pastry. All information respecting colours and flavours ; the best use and how to use them. Useful notes on machinery for every purpose

Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches : the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap muggets, pralines, &c., ice creams and ices of every description, jams, jellies and marmalades (by fire and steam) concentrated table and other jellies, preserved and crystallized fruits, candied peel &c. English and Scotch pastry. All information respecting colours and flavours ; the best use and how to use them. Useful notes on machinery for every purpose

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Bibliographic Details
Main Author: Skuse, E.
Format: Book
Language:English
Published: London : W.J. Bush & Co. ..., [191-?]
Edition:10th ed.
Subjects:
Confectionery.
Item Description: Preface typesigned by author at end: E. Skuse.
Approximate date of issue estimated from 1921 date of the 11th ed., cf. K.G. Bitting, Gastronomic bib., p. 437.
Includes index.
Advertisements on front endpaper and prelims.
Physical Description: [10], 222 pages : illustrations ; 22 cm

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