The art of confectionary

Shewing the various methods of preserving all sorts of fruits, dry and liquid; viz. oranges, lemons, citrons, golden pippins, wardens, apricots green, almonds, goosberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes, etc. flowers and herbs; as Violets, Angelica, Orange-Flowers, etc. Also how to make all sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the beft Methods of Clarifying, and the different Ways of boiling sugar. This book, "The art of confectionary", by Edward Lambert, is a replication of a book originally published before 1761. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.