The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid - Kindle Non-Fiction

The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid 
by Edward Lambert 

Originally published in 1761 -- where it sold for one shilling -- this book was written by "Mr. Edward Lambert, Confectioner in Pall-Mall, London." It begins with detailed instructions on how to clarify sugar, and how to make blown sugar, feather sugar, crackled sugar, etc. Once the eighteenth-century confectioner has mastered the art of working with sugar, it is time to learn how to preserve fruit and there are not many fruits that Mr. Lambert is unfamiliar with. He starts out with Seville Oranges instructing how to preserve them, make jelly from them, different types of marmalades, and candies. He also discusses using the finished products in cakes and preserves.

There are directions to candy violets, make gooseberry cakes, almond paste, draw jelly from currants, work with orange flowers and apricots. There are sections on working with raspberries, peaches,walnuts, "plumbs", figs and more.

Whether you are a cook who wants to learn the old ways of working with these fruits, or a writer interested in bringing authenticity to a historical work, this book is a lovely little resource on late 18th century confections.
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