Edward Lambert

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.

1 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.

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.

by Edward Lambert

About the author

Edward Lambert was an English confectioner in Pall Mall, London, and is remembered for The Art of Confectionary. The book was published in 1761 and described him as "the late ingenious Mr. Edward Lambert," suggesting it appeared after his death.

His work gathers methods for preserving fruits, candying flowers and herbs, and making biscuits, sugar works, and other confections. Today, it stands as a valuable window into eighteenth-century kitchens, showing both the craft and the everyday practical knowledge behind historic dessert making.

Very little biographical detail seems to be widely documented beyond his trade and his book, but that single surviving work has given him a lasting place in culinary history.