THE CONFECTIONERS' HAND-BOOK AND PRACTICAL GUIDE TO THE ART OF SUGAR BOILING, IN ALL ITS BRANCHES. THE MANUFACTURE OF CREAMS, FONDANTS, LIQUEURS, PASTILLES, JUJUBEES (GELATINE AND GUM), CONFITS, LOZENGES, CHOCOLATE, CHOCOLATE CREAMS, DROPS, BARS; AMERICAN CARAMELS, ICE CREAMS AND MOULDED ICES OF EVERY DESCRIPTION; JAMS, JELLIES AND MARMALADES (BY FIRE AND STEAM), PRESERVED AND CRYSTALIZED FRUITS, CANDIED PEEL, ENGLISH AND SCOTCH PASTRY, CORDIALS AND SYRUPS FOR AMERICAN ICED AND HOT BEVERAGES. ABERATED WATERS OF EVERY DESCRIPTION, BY HAND AND MACHINE, FOR BOTTLE, SYPHON, OR FOUNTAIN. GINGER BEER, HOREHOUND, AND OTHER FERMENTED BEERS.
Book Details + Condition: E. Skuse, Simpkin and Marshall & Co. (London). Third Edition, 1881 (nd). Hardcover with dark red embossed boards. 182 pages, with advertisements. Illustrated. Author E. Skuse offers a comprehensive Victorian-era manual detailing candy-making, covering creams, fondants, caramels, chocolates, jellies, preserves, ice creams, and syrups. Also provided are detailed instructions, recipes, and notes on ingredients (colors/flavors) and equipment. The book serves as a foundational text for sugar work, with illustrations and practical advice for producing 19th-century sweets and desserts.
A scarce manual, with firm binding; rubbed corners and edges; wear to boards, with fading / discoloration to spine and edge; toning to pages (first few pages have heavier toning); interior is clean and free of markings. All books are carefully packed, and shipped in boxes.
