The Complete Confectioner: Or The Whole Art Of Confectionary Made Easy (1807)

by Frederick Nutt

Overview

This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone!

Product Details

ISBN-13:	9781169020740
Publisher:	Kessinger Publishing Company
Publication date:	09/10/2010
Pages:	94
Product dimensions:	6.00(w) x 9.00(h) x 0.38(d)

Read an Excerpt

out when they are baked; and when you have filled the tins, sift a little powdered sugar on the top of them, before you put them into the oven ; it makes them a very fine ice: let your oven be moderate, and when baked, take them out of the tins while they are hot. No. 3. ORANGE HEART BISCUITS. Take three quarters of a pound of powdered sugar, and put it in a pewter bason with thirty yolks of eggs, and take seven preserved orange peels, pound them in a mortar very fine, quite to a paste ; then take a handful of sweet and half a handful of bitter almonds, pound them very fine, and mix them with a lit- tie orange flower water; then take four chapter{Section 4eggs, yolks and whites together, and put them in the bason with the sugar, eggs, and peel, mix them all well together with a wooden spoon in each hand, and beat them till you see the batter rise very much (though you can hardly beat them too light), till it turns quite white and puffs up in bladders; then put in half a pound of sifted flour, and mix it with the batter very lightly ; then butter the hearts, fill them, and sift a little powdered sugar over the top of them, before you put them in the oven, which must be rather quick, but not too hot, otherwise they will not be light, and take them out of the tins while they are hot. chapter{Section 5No. 4. NAPLES BISCUITS. Take one pound and a half of Lisbon sugar, put it into a little copper sauce- pan, and three quarters of a pint (wine measure) of water in with the sugar, and one small cup full of orange flower water, and boil the sugar with the water till it is all melted; then break twelve eggs, whites and yolks together, whisk them well, then pour the Lisbon syrup boilinghot in with the eggs, and whisk them as fast as you can at the time of pouring in the syru...