The Art Of Confectionary

The Art of Confectionary is a book written by Edward Lambert in 1761 that provides a comprehensive guide to preserving all kinds of fruits, both dry and liquid. The book is a valuable resource for anyone interested in the art of confectionery and includes detailed instructions on various methods of preservation, such as boiling, candying, and conserving. It also includes recipes for making a variety of sweet treats, including jams, jellies, marmalades, and syrups. The book is a fascinating glimpse into the culinary practices of the 18th century and is sure to be of interest to food historians, chefs, and anyone with a passion for sweets.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.