The New Whole Art of Confectionary
Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
Nonfiction, Food & Drink, Baking & Desserts, Desserts, Baking, International, USA
| Author: | W. Young | ISBN: | 9781449432065 |
| Publisher: | Andrews McMeel Publishing | Publication: | July 16, 2013 |
| Imprint: | Andrews McMeel Publishing | Language: | English |
| Author: | W. Young |
| ISBN: | 9781449432065 |
| Publisher: | Andrews McMeel Publishing |
| Publication: | July 16, 2013 |
| Imprint: | Andrews McMeel Publishing |
| Language: | English |
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.
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.
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