1866 Art of Confectionery Cooking Baking ICE CREAM Candy Cakes Recipes Boston

1866 Art of Confectionery Cooking Baking ICE CREAM Candy Cakes Recipes Boston

 

‘The Art of Confectionery’ is a rare, mid-19^th-century cookbook written by an unknown New England chef. This book was one of the best and most oft-used dessert cookbooks of its era. It contains not only detailed recipes but descriptions on cooking techniques and preparing and preserving fruit dishes. The extensive list of recipes includes ice creams, cakes, drinks, candies, and sweet treats!

 

Item number: #17958

Price: $499

 

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The art of confectionery: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet

 

Boston: J.E. Tilton and Co., 1866.

 

Details:

• Collation: Complete with all pages
  • [2], 346
• Language: English
• Binding: Hardcover; secure
  • Cloth
• Size: ~7.75in X 5.25in (19.5cm x 13.5cm)

 

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17958