The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia.

  • Wallace, James, active 1826-1831.
Date:
1831
Catalogue details

Licence: Public Domain Mark

Credit: The confectioner's guide, and ladies' and housekeeper's instructor : being a grand display of pastry, in a variety of forms: also confectionary; iceing, candying, preserving, jelly-making, sugar-boiling, colouring, &c. &c., in the first of the art / by James Wallace, late of Philadelphia. 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.

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    with a tin mould, then bake in a slow oven. Salisbury Calces, To three pounds of flour add one pound of moist sugar, to be pounded small and mixed into paste, with a pint of water, and to be baked in a hot oven. Benton Tea Cakes. Mix a paste of flour, a little bit of butter, and milk, roll as thin as pos- sible, and bake on a backstone over the fire, or on a hot hearth. Another sort, as Biscuits, Rub into a pound of flour six ounces of butter, and three large spoonsful of yeast, and mix into a paste, with a sufficient quantity of new milk, make them into biscuits, and prick them with a clean fork.