The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c. - W. Young

The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.

The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.

0 0 5 Höfundur: W. Young
Rafbók.
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now. This edition of The New Whole Art of Confectionary, Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c. was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
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Útgefandi: Andrews McMeel Publishing
Útgefið: 2013-07-16
ISBN: 9781449432065
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