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THE
ART
OF
CONFECTIONARY.


SHEWING THE VARIOUS METHODS OF

PRESERVING all SORTS of FRUITS,
DRY and LIQUID; _viz._

ORANGES,
LEMONS,
CITRONS,
GOLDEN PIPPINS,
WARDENS,
APRICOTS GREEN,
ALMONDS,
GOOSBERRIES,
CHERRIES,
CURRANTS,
PLUMBS,
RASBERRIES,
PEACHES,
WALNUTS,
NECTARINES,
FIGS,
GRAPES, _&c._


FLOWERS and HERBS;

AS VIOLETS, ANGELICA, ORANGE-FLOWERS, _&c._


Also how to make all Sorts of
BISCAKES, MASPINS, SUGAR-WORKS, and CANDIES.


With the best Methods of
CLARIFYING, and the different Ways of BOILING SUGAR.


By the late Ingenious
Mr. EDWARD LAMBERT, CONFECTIONER,
in PALL-MALL.


LONDON:

Printed for T. PAYNE, in Castle-Street, near the Mews-Gate, 1761.

[Price One Shilling.]




THE

ART

OF

CONFECTIONARY.




_Of the Manner of clarifying Sugar, and the different Ways of boiling
it._


Since the Ground-work of the Confectioner's Art depends on the
Knowledge of clarifying and boiling Sugars