The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed : different methods of preserving fruits, fruit pulps, and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts
Francatelli, Charles Elmé, 1805-1876, author