Complete Confectioner
(0 User reviews)
112
1800
English
- Front Matter
- Sugars - Clarify, Boil, Feather etc
- Preserves - Part 1
- Preserves - Part 2 - From: To Preserve Green Codlings
- Preserves - Part 3 - From: To Preserve Cherries Liquid
- Fruit Pastes etc
- Bomboons, Pastils etc
- Conserves & Compotes
- Fruit Ices, Cream Ices etc
- Marmalades, Jellies, Jams etc
- Cakes, Puffs, Biscuits etc - Part 1
- Cakes, Puffs, Biscuits etc - Part 2 - From: A Pound Seed Cake
- Cakes, Puffs, Biscuits etc - Part 3 - From: Lisbon Cakes
- Tarts, Custards, Cheesecakes etc - Part 1
- Tarts, Custards, Cheesecakes etc - Part 2 - From: To Make Cheesecakes
- Tarts, Custards, Cheesecakes etc - Part 3 - From: To Make Almond Cream
- Syllabubs, Blanc-Mange, Flummery etc
- Ornaments for Grand Entertainments, Dragees
- Miscellaneous Receipts
- Syrups & Oils
- Bills of Fare
- Cordial Waters etc - Part 1
- Cordial Waters etc - Part 2 - From: Palsy Water
- English Wines - Part 1
- English Wines - Part 2 - From: To Make Birch Wine
- Artificial Wines etc
- Brandy, Cyder etc
- Pickles - Part 1
- Pickles - Part 2 - From: To Pickle White Plums
- Distillation - Part 1
- Distillation - Part 2 - From: To Make Lily Water Liquor
The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 (some thirty years after her death) with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book.
‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well. And, as you might expect from Hannah Glasse’s original cookery book, ‘The Art of Cookery Made Plain and Easy’, you will find that the recipes and instructions presented here have been penned in her own inimitable no-nonsense style. So, please join me and Mrs Glasse as we again fire up the ovens and hopefully inspire you to re-create a number of these long-forgotten classic recipes that were enjoyed in centuries past. - Summary by Steve C
‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well. And, as you might expect from Hannah Glasse’s original cookery book, ‘The Art of Cookery Made Plain and Easy’, you will find that the recipes and instructions presented here have been penned in her own inimitable no-nonsense style. So, please join me and Mrs Glasse as we again fire up the ovens and hopefully inspire you to re-create a number of these long-forgotten classic recipes that were enjoyed in centuries past. - Summary by Steve C
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