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- Author: Edward Lambert
- Publisher: Dodo Press
- ISBN-10: 1409994619
- ISBN-13: 9781409994619
- Format: 15.2 x 22.9 x 0.3 cm, minkšti viršeliai
- Language: English
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Description
Classic work originally published c.1744 this edition being from 1761. Mr. Edward Lambert was a confectioner who traded from his shop in Pall Mall, London. The Art of Confectionary: Shewing The Various Methods Of Preserving All Sorts Of Fruits, Dry And Liquid; Viz. Oranges, Currants, Lemons, Plumbs, Citrons, Rasberries, Golden Pippins, Peaches, Wardens, Walnuts, Apricots Green, Nectarines, Almonds, Figs, Goosberries, Grapes, &c. Cherries, Flowers And Herbs; As Violets, Angelica, Orange-flowers, &c. Also how to make all Sorts of Biscakes, Maspins, Sugar-works, and Candies. With the best Methods of Clarifying, and the different Ways of Boiling Sugar. By the late Ingenious Mr. Edward Lambert, Confectioner, in Pall-Mall.
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- Author: Edward Lambert
- Publisher: Dodo Press
- ISBN-10: 1409994619
- ISBN-13: 9781409994619
- Format: 15.2 x 22.9 x 0.3 cm, minkšti viršeliai
- Language: English English
Classic work originally published c.1744 this edition being from 1761. Mr. Edward Lambert was a confectioner who traded from his shop in Pall Mall, London. The Art of Confectionary: Shewing The Various Methods Of Preserving All Sorts Of Fruits, Dry And Liquid; Viz. Oranges, Currants, Lemons, Plumbs, Citrons, Rasberries, Golden Pippins, Peaches, Wardens, Walnuts, Apricots Green, Nectarines, Almonds, Figs, Goosberries, Grapes, &c. Cherries, Flowers And Herbs; As Violets, Angelica, Orange-flowers, &c. Also how to make all Sorts of Biscakes, Maspins, Sugar-works, and Candies. With the best Methods of Clarifying, and the different Ways of Boiling Sugar. By the late Ingenious Mr. Edward Lambert, Confectioner, in Pall-Mall.
Reviews