The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.

About this book

In an era when culinary arts began to flourish, "The Art of Confectionary" by Edward Lambert emerges as a vital resource for those eager to master the sweet craft of preservation. This detailed guide reveals the intricate methods for preserving fruits like oranges and figs, alongside the delicate art of creating biscuit cakes and sugar works. Lambert’s work not only emphasizes the importance of clarity in boiling sugar but also showcases unique techniques for infusing flavors from flowers and herbs. Ideal for culinary students, historians, and civic activists passionate about food heritage, this document offers a rich exploration of 18th-century confectionery practices, blending tradition with innovation. Discover the sweet secrets that have shaped our dessert culture today.