The Complete Confectioner, or, The whole art of confectionary made easy: containing, among a variety of useful matter, the art of making the various kinds of biscuits, drops ... as also the most approved method of making cheeses, puddings, cakes &c. in 250 cheap and fashionable receipts. The result of many years experience with the celebrated Negri and Witten.
New York: Reprinted, for Richard Scott and sold at his Bookstore, no. 243 Pearl-street, 1807. Duodecimo (18 x 11 cm.), 91, [1] pages. Frontispiece. Index. FIRST AMERICAN EDITION. The first confectionery manual printed in America. Originally published London, 1789; this American issue, after the London “4th edition, with considerable additions”. The author fancied his work was just the second work on the subject published in England, and went to some.....