Kapitel
Chapter VIII. On transparent icing for dessert cakes, bonbons, and fruits
- Sprache
-
Englisch
- Erschienen in
-
Francatelli, Charles Elmé. - The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed, different methods of preserving fruits, fruit pulps ... also, the art of ice-making, and the arrangement and general economy of fashionable desserts
- Erschienen
-
1874
- Letzte Aktualisierung
-
14.04.2025, 15:39 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Objekttyp
- Kapitel
Entstanden
- 1874
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