The Complete Confectioner; Or, The Whole Art of Confectionary Made Easy; Also Receipts for Home-Made Wines, Cordials, French and Italian Liquers andc

Engraved frontispiece, xxiv, 10 plates of which three are folding, 261pp [1], plus two pages of publishers advertisements for other books published by Leigh on the Strand. Half bound in black leather over marbled boards (rounded on corners, rubbed at edges and spine joints, spine cracked with lower third absent and mid-third flapping). Internally neat, clean, remarkably fresh and firmly bound. Domenico Negri ran a famous confectionery, The Pot and Pineapple, at Nos. 7-8 Berkeley Square from about 1765. Two of his apprentices published their own recipe books later in the century. One of these was Frederick Nutt, whose The Complete Confectioner first appeared in 1789. This, the eight edition of his work has, according to the preface, several new articles, particularly under the heading Natural Creams. Contains recipes (receipts) arranged in sections such as Biscuits etc, Wafers, Drops, Prawlongs, Jellies, Jams, Essences for Ices, Ice Creams, Natural Creams, Preserved Sweet Meats, etc.