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

Saved in:
Bibliographic Details
Main Author: Skuse, E.
Format: Book
Language:English
Published: London : W.J. Bush & Co. ..., [191-?]
Edition:10th ed.
Subjects:
Confectionery.

Closed Stacks

Holdings details from Closed Stacks
Call Number: TX 652 .C37 n.864
Copy 1 Available

Need Help?

Search Tips Research By Mail Contact the Library

Similar Items