The Art of Confectionary

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Excerpt from The Art of Confectionary: Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid White of one Egg, put in four @arts of \vater, beat it up to a F roth with a Whifk, 'then put in'twelve Pounds of Sugar, mixed together, and fet it over the Fire 5 when it boils up, put in a little cold Water, which will caufe it to fink let it rife again, then put in a little more Water 5 f0 do for four or five times, till the Scum appears thick on the Top, then remove it from the Fire and let it fettle 3 then take offthescum. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.