02959cam a22003253u 4500 58663 UtSlPG 20260610134342.0 m cr n 260607r2019||||utu|||||o|||||||||||||| d 73165384 UtSlPG en iso639-1 TX Abbot, Robert, cook The Housekeeper's Valuable Present; Or, Lady's Closet Companion : Being a New and Complete Art of Preparing Confects, According to Modern Practice Salt Lake City, UT : Project Gutenberg, 2019 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2019-01-09 [from title page] I. Different methods and degrees of boiling and clarifying sugar -- II. Methods of preserving various fruits in syrups, &c. -- III. Methods of making marmalades, jams, pastes, &c. -- IV. Methods of making syrups, custards, jellies, blanch-mange, conserves, syllabubs, &c. -- V. Methods of preserving various fruits in brandy -- VI. Methods of making a variety of biscuits, rich cakes, &c. &c. -- VII. Methods of mixing, freezing, and working ice creams -- VIII. Methods of preparing cordials and made wines -- With a variety of other useful and elegant articles. Produced by The Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "The Housekeeper's Valuable Present; Or, Lady's Closet Companion" by Abbot is a comprehensive guide on the art of confectionery, written in the early 19th century. This instructional book provides methods for preparing various sweets, preserves, and desserts, focusing on different techniques and recipes for boiling sugar, preserving fruits, and making cakes and confectioneries. The text captures the culinary practices of its time, catering primarily to housekeepers and those interested in the culinary arts. The book is structured into several parts, each detailing specific areas of confectionery. It begins with the basics of sugar boiling techniques, followed by meticulous instructions for preserving different fruits in syrups or brandy. Abbot provides recipes for jams, jellies, and a variety of biscuits and cakes, including traditional favorites like marmalade and sponges. Each recipe includes quantities and cooking methods, making it accessible for readers seeking to enhance their skills in confectionary preparation. Overall, the book serves as both a practical resource for aspiring cooks and a window into the culinary traditions of the period. (This is an automatically generated summary.) Original publication data not identified Confectionery -- Early works to 1800 https://www.gutenberg.org/ebooks/58663 99490 99490