The new whole art of confectionary : sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, etcetera, particularly to such as have not a perfect knowledge of that art.
- Stavely, S. W.
- Date:
- 1828
Licence: Public Domain Mark
Credit: The new whole art of confectionary : sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, etcetera, particularly to such as have not a perfect knowledge of that art. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![PREFACE. THE author of this work] having been frequently solicited for many years, by several of the nobility and respectable housekeepers, (who have known his abilities as a Confec- tioner), to publish his various methods in that art, he has the pleasure of informing them, that' the work is now ready for delivery. It is well known that the true method of preparing Confectionary is yet only confined to a few; and that for the want of such know- ledge, many tiin^^s are wasted and spoiled^ A 2](https://iiif.wellcomecollection.org/image/b21531791_0005.jp2/full/800%2C/0/default.jpg)
