1st Edition

Skuse's Complete Confectioner

By E. Skuse Copyright 2004
    228 Pages
    by Routledge

    228 Pages
    by Routledge

    This is the classic text on the art of sugar boiling and all its branches, covering the manufacture of fondants, creams, chocolates, pastilles, jujubes (jelly babies) comfits, lozenges (plain and medicated), caramels, noyeaus, nougats, jap nuggets and pralines. There are also discussions on the practicalities of ice creams, ices, jams, jellies and marmalades, table jellies, preserved and crystallized fruits, candied peel and English and Scotch pastry.

    Preface, Sugar Boiling, The Workshop, Flavours and Colours, Candies, Cream Candies, Drops, Lozenges, Jams Jellies etc, Index

    Biography

    E. Skuse