Practical Confectioner.
[10th Edition.] Copy-Right.] [Price 7/6, Postage 4d. SKUSE’S COMPLETE CONFECTIONER A PRACTICAL GUIDE TO THE ART OF SUGAR BOILING IN ALL ITS BRANCHES THE MANUFACTURE OF FONDANTS, CREAMS, CHOCOLATES, PASTILLES, JUJUBES (GELATINE AND GUM), COMFITS, LOZENGES, (PLAIN AND MEDICATED), CARAMELS, NOVEAUS, NOUGATS, JAP NUGGETS,PRALINES, &c., ICE CERAMS AND ICES OF EVERY DESCRIPTION, JAMS, JELLIES AND MARMALDES (BY FIRE AND STEAM) CONCENTRATED TABLE AND JELLIES, PRESERVED AND CRYSTALISED FRUITS, CANDIED PEEL., &C. ENGLISH AND SCOTCH PASTRY. (single line) All Information Respecting Colours and Flavours: the best to use and how to use them. (single line) USEFUL NOTES ON MACHINERY FOR EVERY PURPOSE. (single line) PUBLISHED BY W.J. BUSH & CO., LTD,. ASH GROVE, HACKNEY, LONDON.
220 x 149 mm. Front inside pastedown with Advertisements. Title page. Verso with Advertisements. 1p Preface. 7p well illustrated Advertisements. 1-213. (1)215-222 Index. Plain back pastedown. The text highlighted by many nice illustrations and all recipes and chapters with large bold heading. Original dark brown cloth cover with black blind tooling in the art nouveau style. In immaculate condition. Circa 1900.
- This book is very interesting to the student or collector of all aspects of the special skills of the Patissier, Boulangier, Chocolatier, Sugarworker and Sweet-makers etc. A glance at the title page is a glimpse of the full Victorian sweets repertoire. Then the industrial revolution happened and took the sweets of the home-cook into the factories. Mass production methods revolutionised sweet-making from the 1860s onwards. Specialised machines were the key to the new confectionery industry in Britain and America, and new technology remains a central concern of the modern confectionery business. Chocolate enrobing machines, almond blanchers, coconut graters, lollipop makers -- there was a specially designed machine for every one of the finicky jobs involved in sweet-making, and manuals such as Skuse's Complete Confectioner showcased the latest contraptions, such as the caramel machines. Commercial sweet-making is still veiled in secrecy, because individual machines are often customised to create that special new sweet. Unfortunately the end result of all the endeavour is the modern packed sweet-shops, obese children, rampant diabetes and a steep decline in home baking. Never the less, this is a fascinating book, not only for the recipes, the good illustrations, but the advertisements that show the sweet-makers equipment. This book gives a feeling of feverish industrial activity. An important item for any serious cookbook collection. Originally published London, 1890. The BL only records an 11th ed of 1911. Bitting an 11th as well. Cagle has a 10th and states no other recorded. Rare.
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Antiquarian category
ref number:
11233