The Art of Confectionary

About this eBook

Author

Lambert, Edward

Title

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.

Credits

E-text prepared by Chris Logan and the Project Gutenberg Online Distributed Proofreading Team ( www.pgdp.net) from digital material generously made available by Internet Archive/American Libraries ( www.archive.org/details/americana)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking -- Early works to 1800

Category

Text

eBook-No.

30121

Project Gutenberg

https://www.gutenberg.org/ebooks/30121

Release Date

September 28, 2009

Copyright

Public domain in the USA.

Contents

1. 1.THE A R T OF C O N F E C T I O N A R Y.
2. 2.THE A R T OF C O N F E C T I O N A R Y. — To Clarify Sugar. — The boiling Sugar to the Degree called Smooth. — The Blown Sugar. — The Feathered Sugar , — The Crackled Boiling , — The Carmel Sugar , — To preserve Seville-Oranges Liquid. — To draw a Jelly from Pippins. — To make Orange Marmalade. — To preserve Oranges with a Marmalade in them. — To make a Compote of Oranges. — To make Orange-Rings and Faggots. — To candy Orange, Lemon, and Citron. — To make Orange-Cakes. — Lemon-Cakes. — To preserve White-Citrons. — To preserve Golden-Pippins in Jelly. — To dry Golden-Pippins. — To make Orange Clear-Cakes. — To make Pomegranate Clear-Cakes. — To Prepare Cocheneal. — To make Pippin-Knots. — To prepare a Green Colour. — To make a Compote of Boonchretien Pears. — Compote of Baked Wardens. — Zest of China-Oranges. — To Rock Candy-Violets. — To candy Violets whole. — To preserve Angelico in Knots. — To dry it out. — To preserve Angelico in Sticks. — Angelico-Paste. — To preserve Apricots Green. — To put them up in Jelly. — To preserve Green Almonds. — To preserve Goosberries green. — To preserve Goosberries white. — To dry Goosberries. — To make Goosberry-Paste. — Goosberry Clear-Cakes. — To dry Cherries. — To preserve Cherries Liquid. — To draw Jelly of Currants. — To make Cherry-Paste. — To dry Currants in Bunches. — To preserve Currants in Jelly. — To preserve Violet-Plumbs. — To preserve Orange-Flowers. — To put them in Jelly. — To make Orange-Flower-Cakes. — To make Orange-Flower-Paste. — To preserve Apricots whole. — To preserve Apricot-Chips. — To preserve Apricots in Jelly. — To make Apricot-Paste. — To make Apricot Clear-Cakes. — To make Jam of Apricots. — To preserve Rasberries Liquid. — To make Rasberry-Cakes. — To make Rasberry Clear-Cakes. — To make Rasberry Clear-Paste. — To make Rasberry-Biscakes. — To make Currant-Paste. — To make Rasberry-Jam. — To preserve Peaches whole. — To preserve Peach-Chips. — To put them in Jelly. — To preserve Walnuts White. — To preserve Walnuts Black. — To preserve Nectarines. — To preserve green Amber-Plumbs. — To preserve Green Orange-Plumbs. — To preserve the green Mogul-Plumb. — To preserve the Green Admirable-Plumb. — To preserve yellow Amber-Plumbs. — To put Plumbs in Jelly. — To preserve green Figs. — To preserve ripe Figs. — To preserve green Oranges. — To preserve green Grapes. — To preserve Bell-Grapes in Jelly.

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