| Title: | Complete confectioner |
| Alternate title: | Skuse's complete confectioner : a practical guide to the art of sugar boiling in all its branches, the manufacture of fondants, creams, chocolates, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets, pralines, &c., ice creams and ices of every description, jams, jellies, and marmalades (by fire and steam), concentrated table and other jellies, preserved and crystallized fruits, candied peel, &c., English and Scotch pastry : all information respecting colours and flavours, the best to use and how to use them : useful notes on machinery for every purpose. |
| Author: | Skuse, E. |
| Note: | W.J. Bush & Co., 1890 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Confectionery |
| Subject: | Cooking (Sugar) |
| Subject: | Janice Bluestein Longone Culinary Archive |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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