The complete confectioner, pastry-cook, and baker.
Plain and practical directions for making confectionary and pastry, and for baking; with upwards of five hundred receipts: consisting of directions for making all sorts of preserves, sugar-boiling, comfits, lozenges, ornamental cakes, ices, liqueurs, waters, gum-paste ornaments, syrups, jellies, marmalades, compotes, bread-baking, artificial yeasts, fancy biscuits, cakes, rolls, muffins, tarts, pies, &c., &c. With additions and alterations
Published in 1846,
Lea and Blanchard
(Philadelphia)
The complete confectioner, pastry-cook, and baker.
by Parkinson, practical confectioner, Chestnut Street.
![]](/static/images/flourish.gif)
Add it!
