The Art of Confectionary
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In our eReader you can find the full English version of the book. Read The Art of Confectionary Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Art of Confectionary
What reading level is The Art of Confectionary book?
To quickly assess the difficulty of the text, read a short excerpt:
_ Take four Ounces of the Leaves of Orange-Flowers, put them into fairWater for about an Hour, then drain them and put them between twoNapkins, and with a Rolling-pin roll them till they are bruised; thenhave ready boiled one Pound of Double-refined-sugar to a bloom Degree;put in the Flowers, and boil it till it comes to the same Degreeagain, then remove it from the Fire, and let it cool a little; thenwith a Spoon grind the Sugar to the Bottom or Sides of the Pan, andwhen it becomes white, pour... it into little Papers or Cards, made inthe Form of a Dripping-pan; when quite cold, take them out of thePans, and dry them a little in a Stove.
_To make Orange-Flower-Paste. _ Boil one Pound of the Leaves of Orange-Flowers very tender; then taketwo Pounds and two Ounces of double-refined Sugar in fine Powder; andwhen you have bruised the Flowers to a Pulp, stir in the Sugar byDegrees over a slow Fire till all is in and well melted; then makelittle Drops and dry them.
_To preserve Apricots whole.
What to read after The Art of Confectionary?
You can find similar books in the "Read Also" column, or choose other free books by Lambert Edward to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
_ Take four Ounces of the Leaves of Orange-Flowers, put them into fairWater for about an Hour, then drain them and put them between twoNapkins, and with a Rolling-pin roll them till they are bruised; thenhave ready boiled one Pound of Double-refined-sugar to a bloom Degree;put in the Flowers, and boil it till it comes to the same Degreeagain, then remove it from the Fire, and let it cool a little; thenwith a Spoon grind the Sugar to the Bottom or Sides of the Pan, andwhen it becomes white, pour... it into little Papers or Cards, made inthe Form of a Dripping-pan; when quite cold, take them out of thePans, and dry them a little in a Stove.
_To make Orange-Flower-Paste. _ Boil one Pound of the Leaves of Orange-Flowers very tender; then taketwo Pounds and two Ounces of double-refined Sugar in fine Powder; andwhen you have bruised the Flowers to a Pulp, stir in the Sugar byDegrees over a slow Fire till all is in and well melted; then makelittle Drops and dry them.
_To preserve Apricots whole.
What to read after The Art of Confectionary?
You can find similar books in the "Read Also" column, or choose other free books by Lambert Edward to read onlineMoreLess
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