The New Whole Art of Confectionary

Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.

Nonfiction, Food & Drink, Baking & Desserts, Desserts, Baking, International, USA
Cover of the book The New Whole Art of Confectionary by W. Young, Andrews McMeel Publishing
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Author: W. Young ISBN: 9781449432065
Publisher: Andrews McMeel Publishing Publication: July 16, 2013
Imprint: Andrews McMeel Publishing Language: English
Author: W. Young
ISBN: 9781449432065
Publisher: Andrews McMeel Publishing
Publication: July 16, 2013
Imprint: Andrews McMeel Publishing
Language: English
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now.  
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now.  

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