The Art of Confectionary. Edward Lambert

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       Edward Lambert

      The Art of Confectionary

      Published by Good Press, 2019

       [email protected]

      EAN 4057664653307

      Table of Contents

       To Clarify Sugar.

       The boiling Sugar to the Degree called Smooth.

       The Blown Sugar.

       The Feathered Sugar ,

       The Crackled Boiling ,

       The Carmel Sugar ,

       To preserve Seville-Oranges Liquid.

       To draw a Jelly from Pippins.

       To make Orange Marmalade.

       To preserve Oranges with a Marmalade in them.

       To make a Compote of Oranges.

       To make Orange-Rings and Faggots.

       To candy Orange, Lemon, and Citron.

       To make Orange-Cakes.

       Lemon-Cakes.

       To preserve White-Citrons.

       To preserve Golden-Pippins in Jelly.

       To dry Golden-Pippins.

       To make Orange Clear-Cakes.

       To make Pomegranate Clear-Cakes.

       To Prepare Cocheneal.

       To make Pippin-Knots.

       To prepare a Green Colour.

       To make a Compote of Boonchretien Pears.

       Compote of Baked Wardens.

       Zest of China-Oranges.

       To Rock Candy-Violets.

       To candy Violets whole.

       To preserve Angelico in Knots.

       To dry it out.

       To preserve Angelico in Sticks.

       Angelico-Paste.

       To preserve Apricots Green.

       To put them up in Jelly.

       To preserve Green Almonds.

       To preserve Goosberries green.

       To preserve Goosberries white.

       To dry Goosberries.

       To make Goosberry-Paste.

       Goosberry Clear-Cakes.

       To dry Cherries.

       To preserve Cherries Liquid.

       To draw Jelly of Currants.

       To make Cherry-Paste.

       To dry Currants in Bunches.

       To preserve Currants in Jelly.

       To preserve Violet-Plumbs.

       To preserve Orange-Flowers.

       To put them in Jelly.

       To make Orange-Flower-Cakes.

       To make Orange-Flower-Paste.

       To preserve Apricots whole.

       To