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Confectionery - Early works to 1800 Reset filters

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Books
Online
The complete confectioner; or, the whole art of confectionary: Forming A Ready Assistant to all Genteel Families; Giving them a Perfect Knowledge of Confectionary; with Instructions, Neatly Engraved on Ten Copper-Plates, How to Decorate a Table with Taste and Elegance, without The Expence or Assistance of a Confectioner. By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-Square.
Nutt, Frederick.Date: 1790
Books
Online
The complete confectioner; or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.
Glasse, Hannah, 1708-1770.Date: 1800
Books
Online
An abstract of an act for repealing the present duty on sweets, and for granting a less Duty thereupon; and for explaining and enforcing an Act against Spirituous Liquors.
Great Britain.Date: [1737]
Books
Online
Mrs. Mary Eales's receipts. Confectioner to her late majesty Queen Anne.
Eales, Mary.Date: MDCCXVIII. [1718]
Books
Online
The new, universal, and complete confectioner, or, The whole art of confectionary made perfectly plain and easy ... The whole revised, corrected, and improved / by Mrs. Elizabeth Price.
Price, Elizabeth, Mrs.Date: [1780?]
Books
Online
The complete confectioner; or, the whole art of confectionary: Forming A Ready Assistant to all Genteel Families; Giving them a Perfect Knowledge of Confectionary; with Instructions, Neatly Engraved on Ten Copper-Plates, How to decorate a Table with Taste and Elegance, Without the Expence or Assistance of a Confectioner. By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-Square.
Nutt, Frederick.Date: MDCCLXXXIX. [1789]
Books
Online
The court and country confectioner: or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England.
Borella, Mr.Date: MDCCLXXII. [1772]
Books
Online
The compleat confectioner: or, The whole art of confectionary made plain and easy. Shewing, the various methods of preserving and candying, both dry and liquid, all kinds of fruit, flowers, and herbs; the different ways of clarifying sugar; and the method of keeping fruit, nuts, and flowers fresh and fine all the year round. Also directions for making rock-works and candies, biscuts, rich cakes, creams, custards, jellies, whip syllarubs, and cheese-cakes of all sorts, english wines of all sorts, strong cordials, simple waters, mead, oils, &c. syrups of all kinds, milk punch that will keep twenty years, knicknacks and trifles for deserts, &c. &c. &c. &c. Likewise, the art of making artificial fruit, with the stalks in it, so as to resemble he natural fruit. To which are added, some bills of fare for deserts for private families. By H Glasse, author of the Art of cookery.
Glasse, Hannah, 1708-1770.Date: MDCCLXXII. [1772]
Books
Online
The housekeeper's valuable present: or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice ... With a variety of other useful and elegant articles / by Robert Abbot.
Abbot, Robert, active 1800.Date: [between 1790 and 1799?]
Books
Online
The housekeeper's valuable present: Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London.
Abbot, Robert, cook.Date: 1792
Books
Online
The housekeeper's valuable present or, Lady's closet companion being a new and complete art of preparing confects. According to modern practice / [Robert Abbot].
Abbot, Robert, cook.Date: [between 1790 and 1799?]
Books
Online
The court and country confectioner : or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England.
Borella, Mr.Date: M.DCC.LXX. [1770]
Books
Online
Mrs. Mary Eales's receipts. Confectioner to her late majesty Queen Anne.
Eales, Mary.Date: MDCCLXVII. [1767]
Books
Online
The complete confectioner, or, The whole art of confectionary: forming a ready assistant to all genteel families; giving them a perfect knowledge of confectionary; with instructions, neatly engraved on ten copper-plates, how to decorate a table with taste and elegance, without the expence or assistance of a confectioner / By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-Square.
Nutt, Frederick.Date: 1790
Books
Online
The new book of cookery; or, every woman a perfect cook: containing the greatest variety of approved receipts in all the branches of cookery and confectionary, viz. Boiling, Roasting, Broiling, Frying, Stewing, Hashing, Baking, Fricassees, Ragouts, Made-Dishes, Soups and Sauces, Puddings, Pies and Tarts, Cakes, Custards, Cheesecakes, Creams, Syllabubs, Jellies, Pickling, Preserving, Candying, Drying, Potting, Collaring, English Wines, &c. &c. &c. To Which are Added, The best Instructions for Marketing, and sundry Modern Bills of Fare; also Directions for Clear Starching, and the Ladies' Toilet, or, Art of preserving and improving Beauty: Likewise a Collection of Physical Receipts for Families, &c. The Whole calculated to assist the prudent Housewife and her Servants, in furnishing the cheapest and most elegant Set of Dishes in the various Departments of Cookery, and to instruct Ladies in many other Particulars of great Importance too numerous to mention in this Title Page. By Mrs. Eliz. Price, of Berkeley-Square, Assisted by others who have made the Art of Cookery their constant Study. A New Edition for the Present Year, with great Additions.
Price, Elizabeth, Mrs.Date: [1780?]
Books
Online
The compleat confectioner; or, the art of candying and preserving in its utmost perfection. By the lates[sic] Mris. [sic] Eales, ... The fifth edition. To which is added, a second part: containing a curious collection of receipts in cookery, pickling, family physick, &c. ...
Eales, Mary.Date: 1753
Books
Online
The housekeeper's valuable present: or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.
Abbot, Robert, cook.Date: [1790?]
Books
Online
Mrs. Mary Eales's receipts. Confectioner to her late majesty Queen Anne.
Eales, Mary.Date: MDCCXXXIII. [1733]
Books
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.
Lambert, Edward.Date: [1761]