000			02959cam a22003253u 4500
001			58663
003			UtSlPG
005			20260610134342.0
006			m
007			cr n
008			260607r2019||||utu|||||o|||||||||||||| d
010			_a73165384
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aAbbot, Robert, cook
245	1	4	_aThe Housekeeper's Valuable Present; Or, Lady's Closet Companion : _bBeing a New and Complete Art of Preparing Confects, According to Modern Practice
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2019
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2019-01-09
505	0		_a[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.
508			_aProduced by The Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"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.)
534			_nOriginal publication data not identified
653			_aConfectionery -- Early works to 1800
856	4	0	_uhttps://www.gutenberg.org/ebooks/58663
999			_c99490 _d99490