02670cam a22003133u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000200011324505170013326400510065030000470070133600260074833700260077433800360080050000310083650802500086752010810111753400450219865300180224365300350226185600430229699900170233930121UtSlPG20260610133703.0mcr n260607r2009||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aTX1 aLambert, Edward14aThe Art of Confectionary :bShewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. 1aSalt Lake City, UT :bProject Gutenberg,c2009  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aRelease date is 2009-09-28  aE-text prepared by Chris Logan and the Project Gutenberg Online Distributed Proofreading Team (http://www.pgdp.net) from digital material generously made available by Internet Archive/American Libraries (http://www.archive.org/details/americana)  a"The Art of Confectionary" by Edward Lambert is a comprehensive guide on the techniques of preserving and making various confections, published in the mid-18th century. This instructional book covers a wide range of topics related to candy-making and fruit preservation, reflecting the culinary practices of its time. Lambert provides detailed recipes for various fruits and sweet creations, indicating the book's focus on the culinary artistry of confectionary.  The book offers a systematic approach, outlining methods for preserving fruits such as oranges, apricots, and figs in sugar, as well as recipes for candies, jellies, and other sweet treats. Lambert meticulously describes processes like clarifying sugar and various boiling techniques, ensuring that readers can achieve the desired consistencies for their creations. Each recipe includes specific instructions and tips to help ensure success, making it a valuable resource for both novice and experienced confectioners interested in mastering the art of sweet-making. (This is an automatically generated summary.)  nOriginal publication data not identified  aConfectionery  aCooking -- Early works to 180040uhttps://www.gutenberg.org/ebooks/30121  c70969d70969