Confection made with sugar
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The complete confectioner; or, the whole art of confectionary made easy, with receipts for liqueures, home-made wines, &c / The result of many years experience with the celebrated Negri and Witten. By Frederic Nutt, Esq.
Nutt, FrederickDate: 1807
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The Italian confectioner, or, Complete economy of desserts : according to the most modern and approved practice / by W.A. Jarrin.
Jarrin, W. A. (William Alexis), active 1820-1843Date: 1861- Books
Confectioners' raw materials : their sources, modes of preparation, chemical composition, the chief impurities and adulterations, their more important uses and other points of interest / by James Grant.
Grant, James, 1859-Date: 1921- Books
Chocolate and sugar confectionery and preserves / Institute of Food Science and Technology (U.K.).
Date: [1974?]- Books
The royal book of pastry and confectionery (le livre de patisserie) / by Jules Gouffé ; translated from the French and adapted to English use by Alphonse Gouffé ; illustrated with ten chromo-lithographs and one hundred and thirty-seven woodcuts from drawings from nature by E. Ronjat.
Jules GoufféDate: 1874