- Listenly
- Browse
- Authors
- Edward Lambert
- 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.
Collections
Browse allDetails
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
2009-09-28
Rights
Public domain in the USA.
About the author
Edward Lambert
Known for a lively eighteenth-century guide to sweets and preserves, this English confectioner left behind a vivid snapshot of how sugar work was practiced in Georgian London. His recipes and techniques still fascinate readers interested in food history.
View all booksYou may also like
The Physiology of Taste; Or, Transcendental Gastronomy
by Brillat-Savarin
Composition A series of exercises in art structure for the use of students and teachers
by Arthur W. (Arthur Wesley) Dow
Farm drainage The Principles, Processes, and Effects of Draining Land with Stones, Wood, Plows, and Open Ditches, and Especially with Tiles
by Henry F. (Henry Flagg) French
Masonic Monitor of the Degrees of Entered Apprentice, Fellow Craft and Master Mason together with the Ceremony of Installation, Laying Corner Stones, Dedications, Masonic Burial, Etc.
by George Thornburgh
American Woman's Home: Or, Principles of Domestic Science; Being a Guide to the Formation and Maintenance of Economical, Healthful, Beautiful, and Christian Homes
by Catharine Esther Beecher, Harriet Beecher Stowe
Magic, Stage Illusions and Scientific Diversions, Including Trick Photography
by Albert A. (Albert Allis) Hopkins
Chess Generalship, Vol. I. Grand Reconnaissance
by Franklin K. (Franklin Knowles) Young
The Pastor: His Qualifications and Duties
by H. (Hezekiah) Harvey