The Art of Confectionery: with various methods of preserving fruits and fruit juices; the preparation of jams and jellies; fruit and other syrups; summer beverages, and directions for making dessert cakes. Also different methods of making ice cream, sherbet, etc. These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations.
Boston: J.E. Tilton and Company; [Stereotyped by C.J. Peters & Son], 1866. Octavo (20 x 13 cm.), 346 pages. FIRST EDITION. As complete and thorough a confectionery book as was published in America in the 19th Century. The author claims these "receipts are from the best New York, Philadelphia, and Boston Confectioners, and include a large number from the French and other foreign nations..." though much of it was sourced.....