The New Whole Art of Confectionary, Sugar Boiling, Iceing, Candying, Jelly Making, &c.

Liverpool: G. Wood, 1828.

Octavo, 60 pages. Seventh edition. A slim but thorough guide to confectionary. Rebound in original boards with leather spine label. [Not in Oxford, Bitting or Simon; Cagle cites the eleventh edition; OCLC shows only one copy of this edition].

Price: $350.00

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