Preserving, Pickling and Confectionary: Including Recipes For Making Pastry, Cakes, Jellies, Trifles, Bread and Rolls

This special re-print edition of Brittan and Reid's book “Preserving, Pickling and Confectionary” is a guide to preserving and pickling food, as well as making Pastry, Cakes, Jellies, Trifles, Bread and Rolls. Written in 1839, this classic text provides insight into how to successfully preserve and pickle food as it was done before the age of electricity. Also included are recipes for making pastry, cakes, jellies, trifles, bread and rolls as it was done in those days. Chapters include Preserving Utensils and General Directions For the Process, How To Keep Preserves, Preserving Without Sugar, Fruit Biscuits, Dried Fruits, Jams, To Green Fruit For Pickling and Preserving, Fruits Preserved in Spirits, Syrups, Marmalade, How To Make Different Kinds of Vinegar, Pickling, Candies, Flavored Creams, Jellies, Currant and Other Fruit Jelly, Trifles, Potting, Puddings and Pies, Tarts, Puffs, Cakes, Biscuits, Making and Baking Bread and Rolls, Catsup, French and other Mustard, How To Cure Hams and much more. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.