<http://schema.org/description>
"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, gooseberries, cherries, currants, plumbs, raspberies, peaches, walnuts, nectarines, figs, grapes. &amp;amp;c. Flowers and herbs; as violets, angelica, orange-flowers, &amp;amp;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 / Edward Lambert"^^<http://www.w3.org/2001/XMLSchema#string>
<https://ebooks.adelaide.edu.au/g/gastronomy/art_of_confectionary/>