The Confectioners' Hand-Book and Practical Guide to The Art of Sugar Boiling, In all its branches

Verlag: E Skuse and Simpkin Marshall & Co, London

Beschreibung

Red decorative boards with guilt titles to front cover and spine. Third edition, no date, c1880. 182 pp plus copious contemporary advertisements. Illustrated with black and white drawings of confectionary equipment. Subjects include: The manufacture of creams, fondants, liqeurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, (chocolate creams, drops, bars, American caramels, ice creams and moulded ices of every description. Jams, jellies, and marmalades, preserved and crystalized fruits, candied peel. English and Scotch pastry, cordials and syrups for American hot and iced beverages. Covers darkened and head and tail of spine and corners bumped. A few edges rough. Ex lib with ornate library plate front paste down and library stamp to verso of title page. Interesting stamp of original firm of owners to front and rear end papers: Geo Ward manufacturer of the celebrated Horehound beer, confectioner, sweet merchant and sugar boiler.Slight foxing throughout. Otherwise a good+ copy of this interesting manual of this Victorian craft. Size: 8vo - over 7¾" - 9¾" tall. Bestandsnummer des Verkäufers 001170

Bibliografische Details

Titel: The Confectioners' Hand-Book and Practical ...

Verlag: E Skuse and Simpkin Marshall & Co, London

Einband: Cloth

Zustand: Good