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- The art of confectionary
The art of confectionary
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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, raspberies, peaches, walnuts, nectarines, figs, grapes, etc. flowers and herbs, as Violets, Angelica, Orange-Flowers, etc. Also how to make all sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the beft Methods of Clarifying, and the different Ways of boiling sugar.
This book, "The art of confectionary", by Edward Lambert, is a replication of a book originally published before 1761. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
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