The Art of Confectionary

83 chapters

1. 1THE A R T OF C O N F E C T I O N A R Y.
2. 2THE A R T OF C O N F E C T I O N A R Y.
3. 3To Clarify Sugar.
4. 4The boiling Sugar to the Degree called Smooth.
5. 5The Blown Sugar.
6. 6The Feathered Sugar,
7. 7The Crackled Boiling,
8. 8The Carmel Sugar,
9. 9To preserve Seville-Oranges Liquid.
10. 10To draw a Jelly from Pippins.
11. 11To make Orange Marmalade.
12. 12To preserve Oranges with a Marmalade in them.
13. 13To make a Compote of Oranges.
14. 14To make Orange-Rings and Faggots.
15. 15To candy Orange, Lemon, and Citron.
16. 16To make Orange-Cakes.
17. 17Lemon-Cakes.
18. 18To preserve White-Citrons.

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