The Art Of Confectionary

The Art of Confectionary by Edward Lambert, originally published in 1761, is a comprehensive guide to preserving fruits using various methods. The book covers both dry and liquid preservation techniques, including candying, drying, pickling, and making jams and jellies. Lambert provides detailed instructions on how to prepare fruits for preservation, as well as recipes for a wide variety of confections, such as fruit pastes, marmalades, and fruit syrups. He also includes tips on how to properly store and package preserved fruits to ensure their longevity.In addition to fruit preservation, The Art of Confectionary also covers the use of sugar in baking and confectionery, including recipes for cakes, biscuits, and candies. Lambert's book is an invaluable resource for anyone interested in the art of preserving fruits and creating delicious confections.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.