The Complete Confectioner, or, The Whole Art of Confectionary Made Easy: Containing, Among a Variety of Useful Matter, the Art of Making the Various Kinds of Biscuits, Drops, Prawlongs, Ice Creams, Water Ices, Fruits Preserved in Brandy, Preserved Sweetmeats (Wet), Dried Fruits, Cordials, &c. &c., as Also the Most Approved Method of Making Cheeses, Puddings, Cakes, &c., in 250 Cheap and Fashionable Receipts. The Result of Many Years Experience with the Celebrated Negri and Witten

Nutt, Frederic

Published by Richard Scott, 1807
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Contemporary tree calf, rebacked, spine ruled in gilt, gilt-stamped lettering in red leather spine label; 12mo; pp. 91, plus frontispiece. Boards rubbed, and a bit scuffed and bumped along the edges. Text block foxed and browned; contemporary ownership signature (Julia Ferguson) on verso of front flyleaf and some arithmetic on rear endpapers. Pudding, cake, ice cream -- all the finest things in life. Indexed. Fourth Edition, New York Reprint from the London Edition. Bookseller Inventory #

Bibliographic Details

Title: The Complete Confectioner, or, The Whole Art...
Publisher: Richard Scott
Publication Date: 1807
Binding: Hardcover
Book Condition: Very Good

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