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The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed : different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts
Content Provider | Internet Archive |
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Author | Francatelli, Charles ElmeĢ |
Organization | Harvard University |
Language | English |
Publisher | London : Chapman and Hall |
Publisher Date | 1862-01-01 |
Access Restriction | Open |
Subject Keyword | Confectionery Desserts ices Ice cream |
Content Type | Text |
Resource Type | Book |