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The Art of Confectionary
Excerpt from The Art of Confectionary
IS proved by letting it boil fomewhat long-e er; and then dipping a Stick into the Sligar, which immediately remove into a Pot of cold Water fianding by you for that Purpofe, drawing of the Sugar that cleaves to the Stick, and if it becomes hard, and will fnap in the Water, it is enough if not, you mutt boil it till it comes to that Degree. Note, Your Water muft be always Very cold, or it will deceive you.
IS proved by letting it boil fomewhat long-e er; and then dipping a Stick into the Sligar, which immediately remove into a Pot of cold Water fianding by you for that Purpofe, drawing of the Sugar that cleaves to the Stick, and if it becomes hard, and will fnap in the Water, it is enough if not, you mutt boil it till it comes to that Degree. Note, Your Water muft be always Very cold, or it will deceive you.
- GenresCookbooks
67 pages, Paperback
First published November 20, 1761
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Displaying 1 of 1 review
February 26, 2023
This short book from 1761 tells readers how to prepare sugary foods such as candy, marmalade, jelly, cakes, and the like.
🟣 Media form: Kindle version.
🟢 Media form: Project Gutenberg .
🟣 Media form: Kindle version.
🟢 Media form: Project Gutenberg .
Displaying 1 of 1 review