Download or read book The new whole Art of Confectionary sugar boiling Ninth edition written by S. W. Stavely and published by . This book was released on 1829 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary Sugar Boiling Ninth Edition written by S. W. Stavely and published by . This book was released on 1827 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary Sugar Boiling Tenth Edition written by S. W. Stavely and published by . This book was released on 1830 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary written by W. S. Steveley and published by . This book was released on 1828 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary written by W.T. Stavly and published by . This book was released on 1829 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The confectioners hand book and practical guide to the art of sugar boiling by E Skuse written by E. Skuse and published by . This book was released on 1881 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary written by S. W. Stavely and published by . This book was released on 1835 with total page 53 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary written by W. Young and published by Andrews McMeel Publishing. This book was released on 2013-07-16 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now. This edition of The New Whole Art of Confectionary, Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c. was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.

Download or read book The New Whole Art Of Confectionary written by W S Steveley and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This classic guide on confectionary covers everything from sugar boiling and icing to making jelly, cakes, and other desserts. The book includes recipes that are easy to understand and follow, making it an excellent resource for both novice and professional bakers. It is a must-have for anyone who loves baking and confectionary arts. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Download or read book The Whole Art of Sugar Boiling Confectionery Jelly Making Iceing Candying c c Thirteenth Edition To which are Now Added Several New and Useful Receipts By Mons De Plata written by de PLATA and published by . This book was released on 1832 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The new whole art of confectionary sugar boiling written by S. W. Stavely and published by . This book was released on 1832 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book The New Whole Art of Confectionary Sugar Boiling Iceing Candying Jelly Making c written by S. W. Stavely and published by . This book was released on 1825 with total page 53 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New Whole Art of Confectionary Also Sugar Boiling Iceing Candying Making of Wines Jellies c for the Use of Ladies Confectioners Housekeepers c To which are Added Several New and Useful Receipts New Ed written by J. E. Thomas (Writer on Cookery.) and published by . This book was released on 1831 with total page 54 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book The New Whole Art of Confectionary written by S. W. Stavely and published by . This book was released on 1815 with total page 71 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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