The Art of confectionery : with various methods of preserving fruits and fruit juices, the 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. : these receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations.

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Bibliographic Details
Imprint:Boston : J.E. Tilton, 1866.
Description:346 p. ; 20 cm.
Language:English
Series:History of technology preservation project ; (MN 00404.11).
Subject:Confectionery
Confectionery.
Format: Microform Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/1170676
Hidden Bibliographic Details
Notes:Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00404.11).

Regenstein, B Level, Science Microforms

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Holdings details from Regenstein, B Level, Science Microforms
Call Number: microfm TX783.A75 1866
c.1 Available Loan period: standard loan  Need help? - Ask a Librarian