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.

    118/282 (page 68)
    N®. 66. BURNT ALMO Take some of the fine monels you can get, and s from them ; then have soi ing in a pan, and let it b' almost to carimel; put in and stir them till they them in your sieve, bre stick together, and ther pan of syrup boiling, the { and give them two co when done pick them fre N®. 67, PISTACHIO ] WHITE. •<t======s==T Take some pistachio have a preserving pan o syrup, and boil it till it c carimel j put in the nutj