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.
Saved in:
| Imprint: | Boston : J.E. Tilton, 1866. |
|---|---|
| Description: | 346 p. ; 20 cm. |
| Language: | English |
| Series: | History of technology preservation project ; (MN 00404.11). |
| Subject: | |
| Format: | Microform Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/1170676 |
