The compleat confectioner: or, the whole art of confectionary made plain and easy: Shewing, The various Methods of Preserving and Candying, both dry and liquid, all Kinds of Fruit, Flowers and Herbs; the different Ways of Clarifying Sugar; and the Method of Keeping Fruit, Nuts and Flowers fresh and fine all the Year round. Also Directions for making Rock-Works and Candies, Biscuits, Rich Cakes, Creams, Custards, Jellies, Whip Syllabubs, and Cheese-Cakes of all Sorts. English Wines of all Sorts. Strong Cordials, Simple Waters, Mead, Oils, &c. Syrups of all Kinds, Milk Punch, that will keep twenty Yeras. Knicknacks and Trifles for Deserts, &c. Likewise The Art of making Artificial Fruit, with the Stalks in it, so as to resemble the natural Fruit. To which are added, Some Bills of Fare for Deserts for private Families. By H. Glasse, Author of the Art of Cookery. Also, the new art of brewing. By Mr. Ellis.

People / Organizations

• Hannah Glasse (Author)

Imprint

Dublin: printed by John Exshaw, at the Bible in Dame-Street, MDCCXLII. [1742] [1762?]

Publication year

1762-1762

ESTC No.

T90908

Grub Street ID

310752

Description

iv,228,[16]p. ; 12⁰

Note

Bound, and has continuous pagination with William Ellis's 'The new art of brewing ..', Dublin, 1761.