The Complete Confectioner: or, The whole art of confectionary made easy: Table of Contents
AUTHOR: Frederick Nutt
PUBLISHER: London printed: New York: reprinted, for Richard Scott and sold at his bookstore, no. 243 Pearl-street
DATE: 1st edition 1789, this edition 1807
THIS VERSION: Based on the online edition at archive.org, digitized by Boston Public Library. This is an Optical Character Recognition scan, it has been partly edited, but still contains very significant errors.
BISCUITS.
1. Fine Savoy Biscuits.
2. Fine Spunge Biscuits.
3. Orange Heart Biscuits.
4. Naples Biscuits.
5. Syringe Biscuits.
6. Robe de Chambre Biscuits.
7. Common Savoy Biscuits.
8. Sweetmeat Biscuits.
9. Monkey Biscuits.
10. Spice Biscuits.
11. Tode in a Hole Biscuits.
12. Millefruit Biscuits
13. Masapan Biscuits.
14. Judges Biscuits.
15. Queen's Cukes.
16. Yarmoutii Biscuits,
17. King's Biscuits.
18. Choclate Biscuits.
19. Italian W.iter Biscuits.
20. Water Cakes with Carraway Seeds.
21. French Rusks.
22. Fine Sweatmeat Gingerbread Nuts.
23. Turtulongs, fine, for Breakfast.
24. Fine Shrewsbury Cakes.
25. Lemon Biscuits.
26. The Way to Blanch Almonds.
27. French Maccaroons.
28. Eng. Maccaroons, generally called Common.
29. Ratifia Biscuits.
30. Orange Biscuits.
31. Filbert Biscuits.
32. Pistachio Nut Biscuits.
33. Orange Flower Biscuits.
34. Fine Almond Fagots.
35. Fine Ginger Cakes.
36. French Apricot Biscuits.
37. French Barberry Biscuits.
38. French Damson Biscuits, or Refined Cheese.
39. A small fine Almond Cake
40. A large Rich Two Guinea Cake.
41. A Small Rich Seed Cake.
42. A Small Rich Plumb Cake.
WAFERS.
43. Lemon Wafers.
44. Barberry Wafers.
45. Orange Wafers.
46. Bergamot Wafers.
47. Violet Wafers.
48. Peppermint Wafers.
DROPS.
49. Bergamot Drops.
50. Black Currant Drops.
51. Chocolate Drops.
52. Damson Drops.
53. Seville Orange Drops.
54. Lemon Drops.
55. Orange Drops.
56. Peppermint Drops.
57. Violet Drops.
58. Barley Sugar Drops.
PRAWLONGS, &c.
59. Lemon Prawlongs.
60. Orange Prawlongs.
61. Pistachio Prawlongs, Red.
62. Burnt Filbert Prawlongs, Red.
63. Orange Flower Prawlongs.
64. Seville Orange Jumbles.
65. Burnt Almonds, Red.
66. Burnt Almonds, White.
67. Pistachio Prawlongs, White.
68. Burnt Filberts, White.
69. Merings in the Form of Eggs.
70. Almond Paste.
71. Orgeant Paste.
72. Orgeant Syrup.
73. Lemon Syrup.
74. Orange Syrup.
75. Seville Orange Syrup.
76. Pine Apple Syrup.
77. Capillaire Sprup.
JELLIES, Sec.
78. Currant Jelly, Red and White.
79. Rasberry Jelly, for Ices.
80. Apple Jelly, to put over your Fruit, or what
you like.
81. Hartshorn Jelly.
82. Calvesfoot Jelly.
83. Black Currant Jelly.
84. To make Blomonge.
85. Goosberry Jeliy.
JAMS, &c.
86. Rasberry Jam.
87. Apricot Jam.
88. Strawberry Jam.
89. Barberry Jam.
90. Peach Jam.
91. Black Plumb Jam.
92. Rasberry Cakes.
93. Seville Orange Paste Cakes.
94. Millefruit Rock Candy.
95. Rock Sugar of all colours.
96. Barley Sugar.
97. The way to make all sorts of Carraway Comfits.
98. Cardamom Comfits.
99. Carimel Crocont.
100. Whip, for a Triste.
101. Everlasting Whipsyllabub to put into Glasses.
102. Floating Island.
103. Iceing for a Rich Cake.
104. To Clarify Sugar for Sweatmeats.
ESSENCE FOR ICES.
105. Cedraty Essence.
106. Lemon Essence.
107. Orange Essence.
WATERS, Sec. FOR ROUTS.
108. Lemonade.
109. Orangeade.
110. Currant Water made of Jelly.
111. Fresh Currant Water.
112. Cedraty Water.
113. Rasberry Water, of Rasberry Jam.
114. Fresh Rasberry Water.
115. Bergamot Water.
116. Apiicot Water.
117. Strawberry Water, of Strawberry Jamo
118. Fresh Strawberry Water.
119. Barberry Water.
120. Peach Water.
121. Pear Water.
122. Cherry Water.
123. Orgeat.
ICE CREAMS.
124. Barberry Ice Cream.
125. Rasberry Ice Cream.
126. Strawberry Ice Cream.
127. Apricot Ice Cream.
128. Pine Apple Ice Cream.
129. Currant Ice Cream.
130. Pistachio Ice Cream.
131. Biscuit Ice Cream.
132. Plain Ice Cream.
133. Brown Bread Ice Cream.
134. Royal Ice Cream.
135. Ginger Ice Cream.
136. Fresh Strawberry Ice Cream.
137. Fresh Rasberry Ice Cream.
138. Fresh Apricot Ice Cream.
139. Coffee loe Cream.
140. Chocolate Ice Cream.
141. Seville Orange Ice Cream.
142. Lemon Ice Cream.
143. China Orange Ice Cream.
144. Burnt Filbert Ice Cream.
145. Burnt Ice Cream.
146. Millefruit Ice Cream.
147. Fresh Currant Ice Cream.
148. Cedraty Ice Cream.
149. Burnt Almond Ice Cream.
150. Parmasan Cheese Ice Cream,
151. Damson Ice Cream.
152. Prunello Ice Cream.
153. Peach Ice Cream.
154. Black Currant Ice Cream.
155. Cherry Ice Cream.
WATER ICES, OF ALL SORTS.
156. Barberry Water Ice.
157. Rasberry Water Ice.
158. Strawberry Water Ice.
159. Apricot Water Ice.
160. Pine Apple Water Ice.
161. Chocolate Water Ice.
162. Seville Orange Water Ice.
163. China Orange Water Ice.
164. Lemon Water Ice.
165. Punch Water Ice.
166. Peach Water Ice.
167. Currant Water Ice.
168. Fresh Currant Water Ice.
169. Fresh Rasberry Water Ice.
170. Damson Water Ice.
171. Prunello Water Ice.
172. Blackcurrant W^ater Ice.
173. Grape Water Ice.
174. Cherry Water Ice.
175. Pear Water Ice.
176. Millefruit Water Ice.
177. Ber£>'ainot Water Ice.
178. Cedraty Water Ice.
179. Fresh Strawberry Water Ice.
FRUITS PRESERVED IN BRANDY.
180. Apricots, in Brandy.
181. Peaches, in Brandy.
182. Morella Cherries, in Brandy.
183. Mo[^ul Plumbs, in Brandy.'
184. Green Gages, in Brandy.
185. Green Orange Plumbs, in Brandy.
186. Grapes in Brandy.
PRESERVED SWEATMEATS WET.
187. Green Apricots, Wet.
188. Apricots Ripe, Wet.
189. Preserved Pine Apple Chips, Wet.
190. Angelica, Wet.
191. Barberries in Sprigs, Wet.
192. Rasberries Whole, Wet,
193. Currants in Bunches, Whole, Wet.
194. Cedraties, Whole, Wet.
195. Cherries Sweet, in Syrup.
196. Cherries not Sweet, Wet or Dry.
197. Cucumbers or Gerkins, .Wet.
198. Comport Golden Pippins, Wet.-
199. Comport French Pears, White, Wet.
200. Comport French Pears, Red, Wet.
201. Damsons, Whole, Wet.
202. Grapes in Bunches, Wet.
203. Goosberries in the Form of Flops, Wcl.
204. Green Goosberries, "Wet.
205. Lemons, Whole, Wet.
206. Seville Oranges, Wet.
207. Orange Peels, Wet.
208. Orange Chips, Wet.
209. Lemon Chips, Wet.
210. Lemon Peels, Wet.
211. Pears, Wet.
212. Green Orange Plumbs, Wet.
213. Mogul Plumbs, Wet.
214. Pine Apples, Whole, Wet.
215. A Small Yellow Plumb, Wet.
216. Strawberries Whole, Wet.
217. Apricot Chips, Wet.
218. Green Gages, Wet.
DRIED FRUITS.
219. Damsons, Dried.
220. Mogul Plumbs, Dried.
221. Green Orange Plumbs, Dried.
222. Green Gages, Dried.
223. Pears Candied, or Dried.
224. Cherries, Sweet, Dried.
225. Cherries, not Sweet, Dried.
226. Apricot Chips, Dried.
227. Orange or Lemon Chips, Candied or Dried.
228. Angelica Knots, Dried.
229. Barberries in Bunches, Dried.
230. Lemon Peels, Candied or Dried.
231. Cucumbers, Dried.
232. Green Apricots, Dried.
233. Apricots full Grown, Dried.
234. Grapes in Bunches, Dried,
235. Pine Apple Chips, Dried.
236. Cedraties Whole or in Quarters, Dried.
237. Paste Knots, Red or White.
MISCELLANEOUS RECEIPTS,
238. Perfetto Amore.
239. Persico.
240. Anniseed.
241. Cornelia or Cinnamon.
242. Coffee.
243. Chocolate.
244. Damson Cheese.
245. Apple Cheese
246. Lemon Pudding.
247. Carrot Pudding.
248. Citron Pudding.
249. Rice Cake.
250. Rice Cheese Cake.
