Hannah GLASSE - The Complete Confectioner

You can listen here for free The Complete Confectioner. Genre: Reference, Cooking, . You can also listen to the full version (full text) online without registration and SMS on the site Audiobook-mp3.com or read the summary, preface (abstract), description and read reviews (comments) about the work.

Author: Hannah GLASSE

Genres: Reference, Cooking,

20.05.2022

12:09:40

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Hannah GLASSE - The Complete Confectioner0:00-10+10Качество1 АудиоСубтитрыСкоростьОбычная Скачать

Front MatterSugars - Clarify, Boil, Feather etcPreserves - Part 1Preserves - Part 2 - From: To Preserve Green CodlingsPreserves - Part 3 - From: To Preserve Cherries LiquidFruit Pastes etcBomboons, Pastils etcConserves & CompotesFruit Ices, Cream Ices etcMarmalades, Jellies, Jams etcCakes, Puffs, Biscuits etc - Part 1Cakes, Puffs, Biscuits etc - Part 2 - From: A Pound Seed CakeCakes, Puffs, Biscuits etc - Part 3 - From: Lisbon CakesTarts, Custards, Cheesecakes etc - Part 1Tarts, Custards, Cheesecakes etc - Part 2 - From: To Make CheesecakesTarts, Custards, Cheesecakes etc - Part 3 - From: To Make Almond CreamSyllabubs, Blanc-Mange, Flummery etcOrnaments for Grand Entertainments, DrageesMiscellaneous ReceiptsSyrups & OilsBills of FareCordial Waters etc - Part 1Cordial Waters etc - Part 2 - From: Palsy WaterEnglish Wines - Part 1English Wines - Part 2 - From: To Make Birch WineArtificial Wines etcBrandy, Cyder etcPickles - Part 1Pickles - Part 2 - From: To Pickle White PlumsDistillation - Part 1Distillation - Part 2 - From: To Make Lily Water Liquor

Hannah GLASSE - The Complete Confectioner book summary

The Complete Confectioner - description and summary of the book. , listen for free online at the digital library site Audiobook-mp3.com

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