Anonymous: The Art of Confectionery: With Various Methods of Preserving Fruits and Fruit Juices; the Preparation of Jams and Jellies; Fruit and Other Syrups; Summer Beverages, and Directions for Making Dessert Cakes. Also Different Methods of Making Ice Cream, Sherbet, Etc

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Anonymous : The Art of Confectionery: With Various Methods of Preserving Fruits and Fruit Juices; the Preparation of Jams and Jellies; Fruit and Other Syrups; Summer Beverages, and Directions for Making Dessert Cakes. Also Different Methods of Making Ice Cream, Sherbet, Etc

J.E. Tilton and Company, Boston, Mass, 1866

From title page, "These receipts are from the best New York, Philadelphia, and Boston confectioners, and include a large number from the French and other foreign nations." 346 pages; publisher's binding in green cloth, beveled edges. Discoloration on the center of the spine, perhaps from label removal. End paper glued. Very good clean copy.. Book. Book Condition: Collectible-Very Good. Binding: Hardcover

First Edition

Anonymous : The Art of Confectionery: With Various Methods of Preserving Fruits and Fruit Juices; the Preparation of Jams and Jellies; Fruit and Other Syrups; Summer Beverages, and Directions for Making Dessert Cakes. Also Different Methods of Making Ice Cream, Sherbet, Etc is listed for sale on Bibliophile Bookbase by Barry Cassidy Rare Books.

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