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- The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.
audiobook
The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.
Chapters
82 totalTHE A R T OF C O N F E C T I O N A R Y.
To Clarify Sugar.
The boiling Sugar to the Degree called Smooth.
The Blown Sugar.
The Feathered Sugar,
The Crackled Boiling,
The Carmel Sugar,
To preserve Seville-Oranges Liquid.
To draw a Jelly from Pippins.
To make Orange Marmalade.
Description
An engaging glimpse into eighteenth‑century confectionery, this treatise opens with a clear, methodical explanation of the foundations of sugar work. By defining each stage—clarified, smooth, blown, feathered, cracked, and caramel—the author equips readers with the language and techniques needed to master the craft without endless repetition.
The book then moves from theory to practice, offering detailed recipes for preserving a wide range of fruits, flowers, and herbs, from Seville oranges to delicate violets. It also covers the creation of biscuits, candied sweets, and various sugar‑based confections, complete with step‑by‑step instructions that reveal the careful balance of heat, water, and timing essential to each result.
Listening to this guide feels like stepping into an old London kitchen, where the aroma of simmering sugar and bright citrus fills the air. Modern enthusiasts will find timeless tips that illuminate the art of preserving and sweetening, making the centuries‑old knowledge both accessible and inspiring.
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Full title
The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar.
Language
en
Duration
~1 hours (60K characters)
Publisher of text edition
Project Gutenberg
Release date
Sep 28, 2009
Rights
Public domain in the USA.
About the author
Edward Lambert
Known mainly through a single surviving book, this early London confectioner offers a lively window into 18th-century sweets, preserves, and sugar craft. His recipes capture a time when making candied fruit and elegant desserts was both kitchen work and showmanship.
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