The Art of Confectionary / 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, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

by Edward Lambert

The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert

Note:

Images of the original pages are available through Internet Archive/American Libraries. See [ http://www.archive.org/details/artofconfectiona00lamb]

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THE
A R T
OF
C O N F E C T I O N A R Y.

SHEWING THE VARIOUS METHODS OF

PRESERVING all Sorts of FRUITS,
Dry and Liquid; viz.

Oranges,		Currants,
Lemons,		Plumbs,
Citrons,		Rasberries,
Golden Pippins,		Peaches,
Wardens,		Walnuts,
Apricots Green,		Nectarines,
Almonds,		Figs,
Goosberries,		Grapes, &c.
Cherries,

FLOWERS and HERBS;
As Violets, Angelica, Orange-Flowers, &c.

Also how to make all Sorts of
Biscakes, Maspins, Sugar-Works, and Candies.

With the best Methods of
Clarifying, and the different Ways of boiling Sugar.