The complete confectioner, or, The whole art of confectionary made easy : with instructions to decorate a table with taste and elegance. The result of many years experience with the celebrated Negri and Witten / by Frederic Nutt, Esq.

  • Nutt, Frederick
Date:
1806
Catalogue details

Licence: Public Domain Mark

Credit: The complete confectioner, or, The whole art of confectionary made easy : with instructions to decorate a table with taste and elegance. The result of many years experience with the celebrated Negri and Witten / by Frederic Nutt, Esq. 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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    N®. 61. PISTACHIO PR AW 4i===2> Take some pistachio ]< have a preserving pan on syrup; boil it till it com carimel, put some cochi the nuts; and stir them j come off the fire break the them have two coats of su that they are of a fine col every thing according to of the burnt almonds. N®. 62. BURNT FILBERT RED. »<U . • Take some Barcelona nu them,' put the kernels in pan or sheet, and put t oven to roast; have a pai boiling, and let it boil t ahnost to carimel; put a lit in a cup, when the sugar i