The complete confectioner,
or, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten.
By Frederic Nutt, esq.

Description

Main Author

Nutt, Frederick.

Language(s)

English

Published

London printed: New York, reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street, 1807.

Edition

4th ed., with considerable additions.

Subjects

Cooking
Confectionery.

Note

Confectionery.
Shaw & Shoemaker 13270.
Frontispiece missing.

Physical Description

91 p. front. 18 cm.

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