Inside Out Library · Explore

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 486

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 486
onmongers ant) IJJnnufnrtunrs BY APPOINTMENT TO H.M. THE QUEEN, H.R.H. THE PRINCE OF WALES, AND ALSO TO THE PRINCIPAL LONDON CLUBS. 57, HAYMARKET, 8.W -MANUFACTORY, 41, MARSHALL STREET, W. Adams & Son beg an inspection of their extensive Stock of Batterie de Cuisine ; also, Moulds, Models, and… … Syrup Gauge, in Biscuit Forcer, Enamelled Iron Fruit Presser, Case, 5s. Is. 6d. 32s. 6tl. Paste Cutters, assorted patterns, 9d. each. Champagne Biscuit Mould in plates of 6, 3s. Pewter Moulds for Iced Bombes — a great variety of designs, 30s. per dozen.

Confectionery · Desserts

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

More pictures 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

More like this