The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches : comprising ornamental confectionary artistically developed / by Charles Elmé Francatelli.

  • Francatelli, Charles Elmé, 1805-1876.
Date:
1891
Catalogue details

Licence: Public Domain Mark

Credit: The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches : comprising ornamental confectionary artistically developed / by Charles Elmé Francatelli. 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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    PAGE Souffle cream ice h la Fanny Kemble . . . . 392 — h la Jenny Lind .... 392 — alaYanille 390 — a la Veniti- enne 391 — with choco- late .... 391 — with coffee . 391 — with liqueur 391 Souffles, imitation, iced . . 375 — iced a la Byron . 376 — a la Charles Kean . 376 — h la Londonderry . 375 k la Walter Scott . 376 — or rock sugar . . 193 Souffles, small, in cases . .184 — with candied peels . . . . 186 — with chocolate 184 — of pistachios . 184 Souffles macaroons . . 105 — massepains . . .115 — pistachio . . . 188 — sugar or rock . .190 — zephyr . . . 186 Spanish beverage . . . 330 — biscuits . . .134 — liquorice jujubes . . 240 — macaroons . .125 — wafers . . . . 181 Spatula for working ices . 344 Spinach, to extract green colour from . . . 393 Spinning sugar, on . . 295 — to boil sugar for . 296 Sponge cakes . . .98 Spring water iced . . . 331 Stands and pedestals, orna- mental. . . .275 Stand for iced pudding repre- senting two dolphins sup- porting slab . . . 280 •— graduated, of confec- tioners’ paste garnished with quarters of lemons filled with jelly . . 286 — graduated, of confec- tioners’ paste garnished PAGE with orange baskets filled with jelly . . . . 285 Stand, graduated, garnished with Chantilly cups made of grained sugar . . 282 — graduated, garnished with imitation China cups made in almond paste . 283 Statuettes as supporters to vases, baskets, &c. . 306 Sticks of cinnamon . . .108 — vanilla . . .108 Strawberries, how to bottle . 7,8 — to preserve the pulp of . . . 18 — to preserve the pulp of, without heat . 21 — to dish up . 270 — compote of . . 56 — cream ice . . 362 — water ice . .369 — imitation. .158 — jam, without seeds 28 — jam, with seeds 29 — syrup . . 256 Sugar, to bake, for pastille drops . . . . 225 — boiling, degrees of . 42 — 1st degree, the liss6, or thread . . . .42 — 2nd degree, or the pearl 43 — 3rd degree, or the blow 43 — 4th degree, or the feather 44 — 5th degree, or the ball. 44 Sugar, 6th degree of boiling, the crack, or snap . . 44 — 7th degree, caramel, or hard baked . . .44 — how to boil, for candying 191 — to boil, for liqueur bonbons. . . . 216 — to boil, for Psyche’s kisses . . . . 219 — to boil for spinning . 296 — how to boil, for trans- parent icing . . .82 — utensils for boiling, for liqueur drops . . . 224 — to clarify, for compotos 40