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

ISBN:

9781449432065

Title:

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:

Click here to view book

Publication Date:

2013

Publication Information:

Cork :

Andrews McMeel,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.85	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.