Item #05753 Complete Confectioner; The. Frederick NUTT.
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The
Complete Confectioner; The

Complete Confectioner; The

London: Printed for Samuel Leigh…and Baldwin, Craddock, and Joy, 1819. Item #05753

A Comprehensive Guide to the Art of Confectionery

NUTT, Frederick. The Complete Confectioner; or, the whole art of confectionary made easy: also receipts for home-made wines, cordials, French and Italian Liqueurs, &c. Eighth edition, corrected and improved by J.J. Machet, distiller and confectioner, at Paris. London: Printed for Samuel Leigh… and Baldwin, Craddock, and Joy, 1819.

Eighth edition, corrected and improved. Small octavo (6 3/4 x 4 1/8 inches; 172 x 103 mm.). xxiv, [1]-262, [1, blank], [2, advertisements]. Engraved frontispiece of Pomona and ten engraved plates of which three are double-page, folding. Lower blank inner corner of frontispiece stained, not affecting image.

Contemporary quarter black calf over marbled boards, smooth spine lettered horizontally in gilt, spine and and corners worn, half of marbled paper on rear board worn away, hinges weak. A very good, albeit slightly worn copy of this important Regency confectionery book containing many interesting recipes.

The chapters are: Biscuits; Wafers; Drops; Prawlongs, etc.; Jellies, etc.; Jams, etc.; Essence for Ices; Waters, etc. for Routs; Ice Creams; Natural Creams; Water Ices of All Sorts; Fruits Preserved in Brandy; Preserved Sweetmeats, Wet Fruits, Dried; Liqueurs; Cheese; Puddings; Home-Made Wines.

"The Complete Confectioner; or, the whole art of confectionary made easy," authored by Frederick Nutt, was a popular confectionery and cookery book first published anonymously in London in 1789. Nutt's name first appeared on the first American edition (1807) and in the fourth English edition of 1807.

The book is a comprehensive guide to the art of confectionery, providing instructions and recipes for a wide variety of sweets and desserts. In addition to confectionery, the book includes recipes for home-made wines, cordials, and various French and Italian liqueurs. This reflects the broader interest in domestic arts and culinary skills during the 18th and 19th centuries. Frederick Nutt's work aimed to make the art of confectionery accessible to a wider audience, offering practical guidance for both amateurs and professionals. The inclusion of recipes for homemade wines, cordials, and liqueurs aligns with the tradition of comprehensive household manuals that covered various aspects of domestic life, including cooking and entertaining.

The fact that the eighth edition was corrected and improved by J.J. Machet suggests that the book was well-received and considered valuable by its readership. The collaboration with a distiller and confectioner like Machet likely added practical insights and updates to the content, making it more relevant to contemporary tastes and techniques.

Oxford p.117; Maclean p.108; Bitting p.347 (1815 edition); Cagle 906-909 (all earlier editions); Gabler G32170.

Price: $350.00

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