Edward Lambert

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.

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 is known as the author of The Art of Confectionary, an 18th-century cookbook devoted to preserving fruit, candying flowers and herbs, making biscuits and sweetmeats, and mastering different stages of boiled sugar. Surviving editions identify him as a confectioner in Pall Mall, London, and the 1761 title page describes him as "the late ingenious Mr. Edward Lambert," suggesting the book was published after his death.

Because so little biographical information seems to survive, Lambert is best understood through his work. The Art of Confectionary is valued today as a snapshot of Georgian-era dessert making, with practical instructions for preserves, syrups, candies, and decorative sugar work. The book's continued circulation in library collections and reprints shows its lasting appeal for readers interested in food history and historic cookery.

No reliable portrait was found during this search, so a profile image is not included.