| 000 | 02670cam a22003133u 4500 | ||
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| 001 | 30121 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133703.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r2009||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 | _aLambert, Edward | |
| 245 | 1 | 4 |
_aThe 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. |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2009 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 500 | _aRelease date is 2009-09-28 | ||
| 508 | _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) | ||
| 520 | _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.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aConfectionery | ||
| 653 | _aCooking -- Early works to 1800 | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/30121 |
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_c70969 _d70969 |
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