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The New Whole Art of Confectionary - a book by W., Young

The New Whole Art of Confectionary

Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c

The New Whole Art of Confectionary( )
Author: W., Young
Series title:American Antiquarian Cookbook Collection
Publication Date:Jul 2013
Publisher:Andrews McMeel Publishing
Book Format:Ebook
List Price:USD $7.99
Book Description:

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,...
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