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Liquid Green

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Publié le 08 décembre 2010
Nombre de lectures 38
Langue Français

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The Project Gutenberg eBook, The Art of Confectionary, by Edward Lambert This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., 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. Author: Edward Lambert Release Date: September 28, 2009 [eBook #30121] Language: English Character set encoding: ISO-8859-1 ***START OF THE PROJECT GUTENBERG EBOOK THE ART OF CONFECTIONARY***  
E-text prepared by Chris Logan and the Project Gutenberg Online Distributed Proofreading Team ( http://www.pgdp.net ) from digital material generously made available by Internet Archive/American Libraries ( http://www.archive.org/details/americana )
 Note: Images of the original pages are available through Internet Archive/American Libraries. See http://www.archive.org/details/artofconfectiona00lamb  
   
A
THE R
T
OF C O N F E C T I O N A R Y.
SHEWING THE VARIOUS METHODS OF
PRESERVING all S ORTS of FRUITS, D RY and L IQUID ; viz. O RANGES , C URRANTS , L EMONS , P LUMBS , C ITRONS , R ASBERRIES , G OLDEN P IPPINS , P EACHES , W ARDENS , W ALNUTS , A PRICOTS G REEN , N ECTARINES , A LMONDS , F IGS , G OOSBERRIES , G RAPES , &c. C HERRIES , FLOWERS and HERBS; A S V IOLETS , A NGELICA , O RANGE -F LOWERS , &c. Also how to make all Sorts of B ISCAKES , M ASPINS , S UGAR -W ORKS , and C ANDIES . With the best Methods of C LARIFYING , and the different Ways of BOILING S UGAR . By the late Ingenious Mr. EDWARD LAMBERT, C ONFECTIONER , in P ALL -M ALL . L O N D O N: Printed for T. P AYNE , in Castle-Street, near the Mews-Gate, 1761. [Price One Shilling.]
A
T
THE R OF C O N F E C T I O N A R Y.
[Pg 3]
Of the Manner of clarifying Sugar, and the different Ways of boiling it. ince the Ground-work of the Confectioner's Art depends on the Knowledge of clarifying and boiling Sugars, I shall here distinctly set them down, that the several Terms hereafter mentioned may the more easily be understood; which, when thoroughly comprehended, will prevent the unnecessary [Pg 4] Repetitions of them, which would encumber the Work and confound the Practitioner, were they to be
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