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
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
- 18 ̊
Zugriff:
- Ruhr-Universität Bochum, Universitätsbibliothek (DE-294), Bibliothekskatalog
- Universitäts- und Landesbibliothek Bonn (DE-5), Bibliothekskatalog
- Universitäts- und Landesbibliothek Düsseldorf (DE-61), Bibliothekskatalog
- Universitäts- und Landesbibliothek Münster, Zentralbibliothek (DE-6), Bibliothekskatalog
- Universitäts- und Stadtbibliothek Köln, Hauptabteilung (DE-38), Bibliothekskatalog
- Universitätsbibliothek Bielefeld (DE-361), Bibliothekskatalog
- Universitätsbibliothek Paderborn (DE-466), Bibliothekskatalog
- Universitätsbibliothek Siegen (DE-467), Bibliothekskatalog
- Universitätsbibliothek Trier (DE-385), Bibliothekskatalog
- Universitätsbibliothek der Fernuniversität (DE-708), Bibliothekskatalog
- Universitätsbibliothek der RWTH Aachen (DE-82), Bibliothekskatalog
| Titel: |
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
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| Autor/in / Beteiligte Person: | Abbot, Robert [Autor/in] |
| Link: | |
| Veröffentlichung: | Dublin: Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers ; Farmington Hills, Mich: Cengage Gale, 1792; 2009 |
| Medientyp: | Buch |
| Datenträgertyp: | Datenträger, Online-Ressource |
| Umfang: | 18 ̊ |
| Schlagwort: |
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