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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    sieve, and sift them, til] powder of the sugar all g them in your box, but do in a damp place. N*. 64. SEVILLE ORAN .<==========»• Take some Seville cut the rind of them as th and the breadth of a silvei and as round as you can ; sieve into your stove ; lei four or five hours; put so the fire, and let it boil a hour 5 put your jumbles and give them three or fou your syrup from them, pi sieve in a hot stove, let t two or three days, till tl dry, then put them in ) keep them dry.