The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Dublin
Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers
1792
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| Schlagworte: | |
| Online-Zugang: | UEI01 BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UER01 Volltext |
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| 100 | 1 | |a Abbot, Robert |c cook |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The housekeeper's valuable present |b Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
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Datensatz im Suchindex
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| id | DE-604.BV049278415 |
| illustrated | Not Illustrated |
| index_date | 2024-09-19T15:57:26Z |
| indexdate | 2024-09-27T17:03:59Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034539769 |
| oclc_num | 1422427088 |
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| physical | Online-Ressource (108Seiten) 18° |
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| publishDate | 1792 |
| publishDateSearch | 1792 |
| publishDateSort | 1792 |
| publisher | Printed by N. Kelly, 6, Gt. George's-Street; and sold by all the booksellers |
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| spellingShingle | Abbot, Robert cook The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London Confectionery Early works to 1800 |
| title | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_auth | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_exact_search | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_exact_search_txtP | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_full | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_fullStr | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_full_unstemmed | The housekeeper's valuable present Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| title_short | The housekeeper's valuable present |
| title_sort | the housekeeper s valuable present or lady s closet companion being a new and complete art of preparing confects according to modern practice comprized under the following parts viz i different methods and degrees of boiling and clarifying sugar ii methods of preserving various fruits in syrups c iii methods of making marmalades jams pastes c iv methods of making syrups custards jellies blanchmange conserves syllabubs c v methods of preserving various fruits in brandy vi methods of making a variety of biscuits rich cakes c c vii methods of mixing freezing and working ice creams viii methods of preparing cordials and made wines with a variety of other useful and elegant articles by robert abbot late apprentice to messrs negri and gunter confectioners in berkeley square london |
| title_sub | Or, Lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following parts, viz. I. Different methods and degrees of boiling and clarifying sugar II. Methods of preserving various fruits in syrups, &c. III. Methods of making marmalades, jams, pastes, &c. IV. Methods of making syrups, custards, jellies, blanchmange, conserves, syllabubs, &c. V. Methods of preserving various fruits in brandy. VI. Methods of making a variety of biscuits, rich cakes, &c. &c. VII. Methods of mixing, freezing, and working ice creams. VIII. Methods of preparing cordials and made wines. With a variety of other useful and elegant articles. By Robert Abbot, late apprentice to Messrs. Negri and Gunter, confectioners, in Berkeley-square, London |
| topic | Confectionery Early works to 1800 |
| topic_facet | Confectionery Early works to 1800 |
| url | http://nl.sub.uni-goettingen.de/id/1634500600?origin=/collection/nlh-ecc |
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