The new whole art of confectionary : sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, etcetera, particularly to such as have not a perfect knowledge of that art.

  • Stavely, S. W.
Date:
1828
Catalogue details

Licence: Public Domain Mark

Credit: The new whole art of confectionary : sugar boiling, iceing, candying, jelly making, &c. which will be found very beneficial to ladies, confectioners, housekeepers, etcetera, particularly to such as have not a perfect knowledge of that art. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    12/60
    THE NEW WHOLE half a pint of water, and to be baked in a hot oven. BUNNS. Take three pounds of flour, half a pound of butter, and a quarter of a pound of sugar, rubbed well together; take a little clove pepper, and carraway seeds, one pound of currants, a tea-cupful of new barm set to rise half an hour; then mix them and let them stand till they are risen; and make them up. FUNERAL BUNNS. Take two stones of flour, one pound of butter, and one pound of sugar, rubbed together; three pounds of currants, ginger.