The Art of Confectionery with varoius methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other and other syrups; summer beverages, and directions for making dessert cakes. Also differnt methods of making Ice Crean and Sherbet, etc.

Published by J.E. Tilton, Boston, 1866
Condition: Good Hardcover
From Old Book Shop of Bordentown (ABAA, ILAB) (Bordentown, NJ, U.S.A.)

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First edition. Very scarce. Octavo in emerald green cloth decorated in gilt with gilt spine lettering. Top edge gilt. 346 pp. Good only, with loss at the spine ends and a short split to the lower rear gutter; some tidemarking to the upper corner edges of the leaves and light tidemarking to the lower inside edges. The gilt is still clear and, on the front cover, reasonably bright. extensive and important mid-19th century American guide to confectionery. With chapters on candies, colored and perfumed sugars for decoration, transparent icing, several chapters on making candies and bonbons of various types (crean, liqueur, psyche's kisses, etc), fruit and liqueur drops, chjocolate bonbons and jujubes, jellies, marelades and preserves, brandy fruits, compotes, fruit and fruit syrup making and preserving, cake-making, dessert wafers, nougats, buscuits, ice creams, iced puddings, graniti, iced punch, coffee, chocolate, tea, lemonades, 'spiritous creams", elixers, and more. Bookseller Inventory # E13173

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Bibliographic Details

Title: The Art of Confectionery with varoius ...

Publisher: J.E. Tilton, Boston

Publication Date: 1866

Binding: Hardcover

Book Condition:Good

Edition: First edition

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