The Art of Confectionary: Showing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid (1761)

The Art of Confectionary, written by Edward Lambert and first published in 1761, is a comprehensive guide to the art of preserving fruits in both dry and liquid forms. The book covers a wide range of techniques and methods for preserving all types of fruits, including apples, pears, peaches, plums, cherries, and berries. In addition to fruit preservation, the book also includes recipes for making various types of confections, such as jams, jellies, marmalades, and candied fruits. The book provides detailed instructions on how to prepare and cook each recipe, as well as tips for storing and serving the finished products.The Art of Confectionary is a valuable resource for anyone interested in the art of preserving fruits and creating delicious confections. It is a fascinating glimpse into the culinary practices of the 18th century and a testament to the enduring appeal of traditional cooking methods.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.