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The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, cho

E Skuse University of Leeds. Library

Illustrated t.p · Advertisements: 26 p. (at end) · Includes index · This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library · The University of Leeds Library

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Ebook · The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, cho · Skuse, E, University of Leeds. Library · Internet Archive

Confectionery · Beverages

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