Author: SKUSE, E:
Title: The Confectioners' Hand-book and Practical Guide to the art of sugar boiling in all its branches: the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, chocolate cre
Description: London, circa 1880, third edition, pp. viii, 182 plus interesting adverts. Original cloth, a little darkened, but good, sound condition.

Keywords: confectionary, pastry, jam,jellies,marmalade,lozenges, ice creamfondants, pastilles


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