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The Art of Confectionery
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This encyclopedic collection contains forty-four chapters with hundreds of recipes, and it includes discussions of methodology and ingredients as well as detailed recipes for a stunning array of dishes. Included are recipes for preserving fruits and fruit juices, preparation of jams and jellies, fruit and other syrups, summer beverages, dessert cakes, ice cream, sherbet, candy, bon-bons, puddings, tinctures, oils, and colorants. Written by an anonymous author, the “receipts” are from the “best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other nations.”
“The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
“The confectioner’s art is an accomplishment which may be ranked among the most desirable and graceful of all that pertains to domestic economy . . . It is absolutely necessary to the economy of the household that this art should form a part of every lady’s education.”
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The Art of Confectionery - American Antiquarian Cookbook Collection
This facsimile edition of The Art of Confectionery was reproduced by permission from the volume in the collection of the American Antiquarian Society (AAS), Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. AAS aims to collect, preserve, and make available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
OTHER BOOKS IN
THE AMERICAN ANTIQUARIAN SOCIETY
COOKBOOK COLLECTION
1776-1876: The Centennial Cook Book and General Guide, by Mrs. Ella E. Myers
American Cookery, by Amelia Simmons
The American Family Keepsake, by The Good Samaritan
The American Vine-Dresser’s Guide, by John James Dufour
Apician Morsels, by Dick Humelbergius Secundus
The Appledore Cookbook, by Maria Parloa
The Art of Dining, and the Art of Attaining High Health, by Thomas Walker
Baker's Guide, by John Weild
California Recipe Book, by Ladies of California
The Canadian Housewife’s Manual of Cookery
Canoe and Camp Cookery, by Seneca
The Caroline Housewife, by Sarah Rutledge
Christianity in the Kitchen, by Mary Mann
The Cider Maker's Manual, by Jonathan S. Buell
Cocoa and Chocolate, by Walter Baker & Company
The Compleat Housewife, by Eliza Smith
The Complete Confectioner, Pastry-Cook, and Baker, by Eleanor Parkinson
The Complete Cook, by J.M. Sanderson
The Cook Book of Rare and Valuable Recipes
The Cook Not Mad
The Cook’s Oracle and Housekeeper’s Manual, by William Kitchiner, M.D.
The Cook’s Own Book, and Housekeeper’s Register, by Mrs. N.K.M. Lee
The Cooking Manual of Practical Directions for Economical Every-Day Cookery, by Juliet Corson
Cottage Economy, by William Cobbett
Confederate Receipt Book
Crumbs from the Round Table, by Joseph Barber
Dainty Dishes,
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