The Art of Confectionery: with Various Methods of Preserving Fruit Juices; The Preparation of Jams and Jellies; Fruit and other Syrups; Summer Beverages; and Directions for Making Dessert Cakes. Also Different Methods of Making Ice Cream, Sherbet, Etc. J.E. Tilton & Company, Boston, 1866, 346 pp, pictorial cloth, 8 x 5.5”, 8vo.
In good condition. Light wear to extremities with minor scuffing at edges. Slight fraying at corners and ends with minor abrasions over surface of cloth. Gilt bright and clean on front board. Spine slightly faded with rubbing to gilt lettering. End papers clean, free of ownership. Internally good with light toning and minor instances of foxing. Rear signature affected by dampness exposure (no staining), rippling at margins as a result. Binding tight and intact. Free of known marginalia. Please see photos.
Early edition, possibly the second. Scarce cookery manual for desserts with familiar favorites from strawberry water ice, fruits cakes, sugar icing, to unusual confections like “Health-Drops”.
“Health-Drops” are featured on page 67 “Pound and sift six grains of musk, half a drachm of cloves, six grains of ambergris, six grains of saffron, eighteen grams of mace, half a crack of storax-calamite, and eighteen grains of nutmeg. As the amber, musk, and storax are resinous, they require to be pulverized with a little sugar. Make the whole into a paste with half a pound of sugar, and enough gum tragacanth to give it a sufficient consistency. When the whole has been thoroughly mixed, cut the paste into small round pieces, weighing about a drachm each, four of which can be taken every day. These pastilles facilitate digestion, create an appetite, and are excellent for persons suffering from debility.” Unusual to say the least!
COLN1866ADFX-523