- Language
-
Englisch
- Bibliographic citation
-
The art of confectionery : with various methods of preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages and directions for making dessert cakes also different methods of making Ice cream, Sherbet, etc.
- Last update
-
09.10.2025, 2:19 PM CEST
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Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden. If you have any questions about the object, please contact the data provider.
Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden. If you have any questions about the object, please contact the data provider.
Object type
- Kapitel
Other Objects (12)
Chapter IX. On the different manners of preparing almonds
Chapter XI. Almond icing
Chapter XXVII. Almond soufflé rout-cakes
Chapter XIX. On almond soufflé rout cakes
Chapter I: Preparing the Ground
Chapter XXVI. Massepains and almond-cakes in general
Tower Almond
Salted Almonds
Chapter IX. Manners and customs.
Chapter XV. Manners and customs
Chapter V. Men and manners
Chapter IX. Manners and customs
Chapter IX. On the different manners of preparing almonds
Chapter XI. Almond icing
Chapter XXVII. Almond soufflé rout-cakes
Chapter XIX. On almond soufflé rout cakes
Chapter I: Preparing the Ground
Chapter XXVI. Massepains and almond-cakes in general
Tower Almond
Salted Almonds
Chapter IX. Manners and customs.
Chapter XV. Manners and customs
Chapter V. Men and manners
Chapter IX. Manners and customs
Chapter IX. On the different manners of preparing almonds
Chapter XI. Almond icing
Chapter XXVII. Almond soufflé rout-cakes
Chapter XIX. On almond soufflé rout cakes
Chapter I: Preparing the Ground
Chapter XXVI. Massepains and almond-cakes in general
Tower Almond
Salted Almonds
Chapter IX. Manners and customs.
Chapter XV. Manners and customs
Chapter V. Men and manners