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, Goosberries, Cherries, Currants, Plumbs, Rasberries, 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.

Author: Lambert, Edward

Synopsis:

'The Art of Confectionary' is a comprehensive guide that unveils the secrets of preserving various fruits, both dry and liquid, as well as flowers, herbs, and making a wide range of delectable treats such as biscuits, sugar-works, and candies. With detailed instructions on clarifying sugar and different methods of boiling it, this book offers a wealth of knowledge for anyone interested in the art of confectionary.

Genres: Cookbook, Culinary Arts, Food and Drink

Themes: Preservation, Culinary Techniques, Sweet Treats

Subjects:

• Confectionery
• Cooking -- Early works to 1800

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