Download Free 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 Rasprerries 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 The Late Ingenious Mr Edward Lambert Confectioner In Pall Mall Book in PDF and EPUB Free Download. You can read online 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 Rasprerries 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 The Late Ingenious Mr Edward Lambert Confectioner In Pall Mall and write the review.

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, Rasprerries, 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 the Late Ingenious Mr. Edward Lambert, Confectioner, in Pall-Mall

Edward Lambert

Published: 1761

Total Pages: 63


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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, Gooseberries, Cherries, Currants, Plumbs, Raspberies, 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

Edward Lambert

Published: 2011

Total Pages:


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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.Show Excerpt andy, cut them into Quarters, or what Pieces you please, and let them dry till hard, then turn them on Sieves; when thorough dry, put them up into your Boxes. Note, As they begin to sweat in the Box, you must shift them from Time to Time, and it will be requisite to put no more than one Row in a Box at the Beginning, till they do not sweat. Lemon-colour Cakes are made with Lemons, as these. To make Pomegranate Clear-Cakes. Draw your Jelly as for the Orange Clear-Cakes, then boil into it the Juice of two or three Pomegranate-seeds, and all with the Juice of an Orange and a Lemon, the Rind of each grated in, then strain it through a Bag, and to every Pound of Jelly put one Pound and a Quarter boiled till it cracks to help the Colour to a fine Red; put in a Spoonful of Cocheneal, prepared as hereafter directed; then fill your Glasses, and order them as your Orange. To Prepare Cocheneal. Take one Ounce of Cocheneal, and beat it to a fine Powder,