The Art of Confectionary. 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.
first edition
by Anon.
Book. 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. Boston: J. E. Tilton and Company, 1866. 8vo, maroon gilt pictorial bevelled cloth. Pp. 346. Title in red and black. Spine faded, chipped at extremities, first signature beginning to loosen; otherwise very nice within. First edition, a substantial work on the subject, with chapters on spirits and domestic wines. Bitting p. 518; Culinary Americana 1496; Cagle & Stafford 48, noting that over half the book is taken from Charles Elmé Francatelli's "The Royal English and Foreign Confectioner.". (Inventory #: 1265)