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5 Treffer

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5 Treffer

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  1. Detailansicht für Treffer 1 öffnen
    The housekeeper's valuable present: Or, Lady's closet companion. 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, blanchmange, 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. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London
    Abbot, Robert [Autor/in]
    Dublin: Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers ; Farmington Hills, Mich: Cengage Gale, 1792; 2009
    Online Buch, Datenträger, Online-Ressource
    Zugriff:
    Volltext
    Wie komme ich dran?
  2. Detailansicht für Treffer 2 öffnen
    The housekeeper's valuable present: or, lady's closet companion. 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. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square
    Abbot, Robert [Autor/in]
    London: Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country ; Farmington Hills, Mich: Cengage Gale, 1790; 2009
    Online Buch, Datenträger, Online-Ressource
    Zugriff:
    Volltext
    Wie komme ich dran?
  3. Detailansicht für Treffer 3 öffnen
    The court and country confectioner: or, the house-keeper's guide ; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near four hundred and fifty easy and practical receipts, never before made know. Particularly, Preserving. Candying. Icing. Transparent Marmalade, Orange, Pine-Apple, Pistachio, and other Rich Creams. Caramil. Pastils. Bomboons. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabues. Flummeries. Trifles. Whips. Fruite, and other Jellies. Pickles, &c. &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, perfumed oils, and essences. By an ingenious foreigner, now head confectioner to the Spanish ambassador in England
    Borella [Autor/in]
    London: printed for G. Riley, and A. Cooke, at their Circulating Library, Queen Street, Berkley Square; J. Bell, near Exeter-Exchange, in the Strand; J. Wheble, at No. 20. Pater-Noster-Row; and C. Etherington, at York ; Farmington Hills, Mich: Cengage Gale, 1770; 2009
    Online Buch, Datenträger, Online-Ressource
    Zugriff:
    Volltext
    Wie komme ich dran?
  4. Detailansicht für Treffer 4 öffnen
    The court and country confectioner: or, the house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionary, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers; comprehending near five hundred easy and practical receipts, never before made known. Particularly, Preserving. Candying. Icing. Transparent Marmalade. Orange. Pine-Apple. Pistachio, and other Rich Creams. Caramel. Pastils. Bomboons. Syrups. Puff, Spun, and Fruit-Pastes. Light-Biscuits. Puffs. Rich Seed-Cakes. Custards. Syllabubs. Flummeries. Trifles, Whips, Fruits, and other Jellies. - Pickles, &c. Also New and easy directions for clarifying the different degrees of sugar, together with several bills of fare of deserts for private gentlemen's families, A new edition. To which is added, a dissertation on the different species of fruits, and the art of distilling simple waters, cordials, persumed oils, and essences. By Mr. Borella, now head confectioner to the Spanish Ambassador in England
    Borella [Autor/in]
    London: printed for G. Riley, at his Circulating Library, Curson-Street, May-Fair; J. Bell, in the Strand; J. Wheble, Pater noster-row; and C. Etherington, at York ; Farmington Hills, Mich: Cengage Gale, 1772; 2009
    Online Buch, Datenträger, Online-Ressource
    Zugriff:
    Volltext
    Wie komme ich dran?
  5. Detailansicht für Treffer 5 öffnen
    The complete confectioner: or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson
    Glasse, Hannah [Autor/in]
    London: printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane; West and Hughes , Paternoster-Row; and all other booksellers ; Farmington Hills, Mich: Cengage Gale, 1800; 2009
    Online Buch, Datenträger, Online-Ressource
    Zugriff:
    Volltext
    Wie komme ich dran?

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