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Robert Abbot
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Being A New And Complete Art Of Preparing Confects, According To Modern Practice
Comprized under the following Parts; viz.
I. Different Methods and Degrees of boiling and clarifying Sugar.
II. Methods of preserving various Fruits in Syrups, &c.
III. Methods of making Marmalades, Jams, Pastes, &c.
IV. Methods of making Syrups, Custards, Jellies, Blanch-mange, Conserves, Syllabubs, &c.
V. Methods of preserving various Fruits in Brandy.
VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c.
VII. Methods of mixing, freezing, and working Ice Creams.
VIII. Methods of preparing Cordials and made Wines.
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