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1881 The Confectioners' Hand-Book and Practical Guide to the Art of Sugar Boiling, in all its branches. The Manufacture of Creams, Fondants, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plan and Medicated), Chocolate, Chocolate Creams, Drops, Bars, &c.; American Caramels, Ice Creams and Moulded Ices of every description; Jams, Jellies, and Marmalades, Preserved and Crystalized Fruits, Candied Peel, English and Scotch Pastry, Cordials and Syrups for American Hot & Iced Beverages. Aerated Waters of every Description, by Hand and Machine, for Bottle, Syphon, or Fountain, Ginger Beer, Horehound, and other Fermented Beers.
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Description
Early Edition, Illustrated, Publishers' Original Binding, Uncommon
The third edition of this work. Uncommon in all editions. Dated via Jisc from a copy at the British Library.
A concise practical guide to confectionery techniques including sugar boiling, crystallising, jellies, marmalades, syrups, clarifying, and more. Introduction signed by E. Skuse, practical confectioner.
Illustrated with numerous figures in text.
Complete with thirty leaves of publisher's advertisements to rear.
Condition
In the original publisher's full cloth binding. Externally smart with minor shelf wear, light bumping to head and tail of spine. Internally, firmly bound. Light minor spotting to fore edge affecting only first and last few leaves; pages otherwise generally bright and clean.
Very Good
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