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The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed, different methods of preserving fruits, fruit pulps and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts (1866)

Francatelli, Charles Elmé, 1805-1876 author · London : Chapman and Hall, 193, Piccadilly · leaf 343

An illustration from The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed, different methods of preserving fruits, fruit pulps and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts, 1866, leaf 343
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Confectionery · Desserts

Internet Archive · Getty Research Institute · Public domain (published before 1931). Free to use for anything.

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