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The complete confectioner, pastry-cook, and baker.
Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations,
by Parkinson, practical confectioner, Chestnut Street.

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Related Names: Parkinson, Eleanor.
Language(s): English
Published: Philadelphia, Lea and Blanchard, 1846.
Subjects: Pastry.
Confectionery.
Note: [With, as issued: The complete cook ... Philadelphia, 1846]
Bioscience TX715.C543 1846: Gastronomy Collection of George Holl
Physical Description: xii, [13]-154 p. illus. 19 cm.
Locate a Print Version: Find in a library

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