Skuses' Complete Confectioner, a Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Fondants, Creams, Chocolates, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plain and Medicated), Caramels, Noyeaus, Nougats, Jap Nuggets, Pralines, &c., Ice Creams and Ices of Every Description, Jams, Jellies and Marmalades (by Fire and Steam), Concentrated Table and Other Jellies, Cordials and Other Beverages, Preserved and Crystallized Fruits, Candied Peel &c. Every Information about Colours and Flavours; the best to use and how to use them. Useful Notes on Machinery For Every Purpose. Cet article n’est pas disponible.Skuses' Complete Confectioner, a Practical Guide to the Art of Sugar Boiling in All Its Branches: The Manufacture of Fondants, Creams, Chocolates, Liqueurs, Pastilles, Jujubes (Gelatine and Gum), Comfits, Lozenges (Plain and Medicated), Caramels, Noyeaus, Nougats, Jap Nuggets, Pralines, &c., Ice Creams and Ices of Every Description, Jams, Jellies and Marmalades (by Fire and Steam), Concentrated Table and Other Jellies, Cordials and Other Beverages, Preserved and Crystallized Fruits, Candied Peel &c. Every Information about Colours and Flavours; the best to use and how to use them. Useful Notes on Machinery For Every Purpose

Edité par W.J. Bush & Co, London

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