The New Whole Art of Confectionary : Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
by
Young, W.
ISBN
:
9781449432065
Title
:
The New Whole Art of Confectionary : Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
Author
:
Young, W.
Personal Author
:
Young, W.
Physical Description
:
1 online resource (35 pages)
Series
:
American Antiquarian Cookbook Collection
Contents
:
Intro -- Title Page -- PREFACE. -- THE NEW WHOLE ART OF CONFECTIONARY, & -- C. -- THE NEW WHOLE ART OF MAKING CREAMS, & -- C. -- THE NEW WHOLE ART OF SUGAR BOILING, & -- C. -- THE NEW WHOLE ART OF CANDYING, & -- C. -- THE NEW WHOLE ART OF PRESERVING FRUIT, & -- C. -- THE NEW WHOLE ART OF MAKING WINES, & -- C. -- THE NEW WHOLE ART OF FINING ALES, LIQUORS, & -- C.
Local Note
:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Subject Term
:
Confectionery.
Format
:
Electronic Resources
Electronic Access
:
Publication Date
:
2013
Publication Information
:
Cork :
Andrews McMeel,
2013.
©2013.
| Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|
| 641.85 | 1:E-BOOK | 1 | 1:ON-DEMAND | Browse online or request access to ebook |