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    The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
    The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
    The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.
    Ebook53 pages44 minutes

    The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.

    By W. Young

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    About this ebook

    Published in 1835 in New York, The New Whole Art of Confectionary provided delicious, sugary recipes for bakers, confectioners, and homemakers in the early 19th century. One of the earliest dessert cookbooks published in the United States from an original British publication, this compendium of all things sugar has recipes for delicious treats such as Peppermint Cake, Candied Ginger, Funeral Buns, Yorkshire Muffins, Raisin Loaf, Rhubarb Tarts, Lemon Cheesecakes, Ice Cream, Paradise Twist, Hunting Gingerbread Nuts, and Apricot Wine—in short, something to satisfy any sweet tooth then or now.   This edition of The New Whole Art of Confectionary, Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c. was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes. 
    LanguageEnglish
    PublisherAndrews McMeel Publishing
    Release dateJul 16, 2013
    ISBN9781449432065
    The New Whole Art of Confectionary: Sugar Boiling, Iceing, Candying, Jelly and Wine Making, &c.

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      Book preview

      The New Whole Art of Confectionary - W. Young

      PREFACE.

      THE author of this Work having been frequently solicited for many years, by a number of ladies and respectable Housekeepers, (who have known his abilities as a Confectioner), to publish his various methods in that art. Being, therefore, perfectly aware of his long and successful experience in that line, and of their kindness and good will towards him, he has been induced to comply with their request; and, he is now happy to inform them, that this work is ready for delivery.

      It is well known, that the true method of preparing Confectionary is yet only confined to a few; and that for the want of such knowledge, many things are wasted and spoiled. This entire new work will be found of beneficial advantage, not only to Confectioners, but also to Ladies, Housekeepers, &c., and particularly to such as have not a perfect knowledge of this useful art, and by which any person may, with ease and advantage, begin the business of a Confectioner. The Author, in the early part of his life has frequently given from ten to thirty shillings for a single recipe. The method he now recommends, which are from real experience, in London Manchester, Bath, Dublin Edinburgh, and many other towns, besides an extensive practice in different Gentlemen’s families, will, if introduced into general use, be a saving of FIFTY POUNDS a year, at least!

      In this work is also found the various methods of sugar boiling, and directions how to make vinegar, wines, barley sugar, lozenges, paradise twist, peppermint cake, candied ginger, horehound, lemonade, peppermint, and all kinds of drops; the method of iceing, pound cakes, candying, queen cakes, Banbury cakes, Shrewsbury cakes, spice cakes, seed cakes, and tea cakes; funeral buns, puff paste, buttered rolls, muffins, picklets, roll gingerbread, hunting gingerbread nuts, white gingerbread, peppermint cordial, and comfits of all sorts; with a variety of other useful recipes belonging to the trade.

      To this edition is added, an entire new method of clearing ale or any other malt liquors, after thunder, or any other cause that makes it thick or cloudy. Also, how to cure ropy beer or ale; how to restore stale or hard beer or ale; to improve the flavour of cider, perry, &c.—and to bottle ale, porter, &c.

      This work is printed with a beautiful type, on good paper, and will be found worthy the attention of all desirous of learning the art of Confectionary; and, in short, no good housewife should be without a copy of this book, to consult on every necessary occasion.

      THE

      NEW WHOLE ART

      OF

      CONFECTIONARY, &c.

      Tea Cakes.

      Take three pounds of flour, five ounces of sugar, six ounces of butter rubbed into the flour, and a tea-cupful of new barm; set them to rise with milk and water, then mix them, and let them stand half an hour; then make them up, roll them thin, and lay them on tins to rise; bake them a fine brown on the top in a hot oven; when they are baked, rub a little butter over them, and they will be a beautiful brown.

      Shrewsbury or Sugar Cakes.

      Take a quarter of a pound of butter, well worked; mix it with a pound of brown sugar, an egg well beat, and as much flour as it will take to make it stiff, roll it thin, and cut it with a tin mould, then bake the cakes in a slow

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