About this book
The original version of Hannah Glasse’s ‘The Complete Confectioner’ was first produced about 1760 but the publication referenced here is from the year 1800 (some thirty years after her death) with considerable additions and corrections made by Maria Wilson, who played a significant part in editing this version of the book.
‘The Complete Confectioner’ gives an insight not only into a diverse range of recipes for desserts, sweet confections and sweetmeats popular for the dining table in 18th & 19th century Britain but also numerous instructions for pickling and preserving fruit and vegetables as well. And, as you might expect from Hannah Glasse’s original cookery book, ‘The Art of Cookery Made Plain and Easy’, you will find that the recipes and instructions presented here have been penned in her own inimitable no-nonsense style.
So, please join me and Mrs Glasse as we again fire up the ovens and hopefully inspire you to re-create a number of these long-forgotten classic recipes that were enjoyed in centuries past.
- Summary by Steve C
Chapters
The next chapter starts by itself. Your place is remembered in this browser.
- 1Front Matter6:53 · read by Steve C
- 2Sugars - Clarify, Boil, Feather etc5:04 · read by Steve C
- 3Preserves - Part 130:22 · read by Steve C
- 4Preserves - Part 2 - From: To Preserve Green Codlings30:23 · read by Steve C
- 5Preserves - Part 3 - From: To Preserve Cherries Liquid29:04 · read by Steve C
- 6Fruit Pastes etc18:05 · read by Steve C
- 7Bomboons, Pastils etc16:05 · read by Steve C
- 8Conserves & Compotes14:41 · read by Steve C
- 9Fruit Ices, Cream Ices etc22:56 · read by Steve C
- 10Marmalades, Jellies, Jams etc31:44 · read by Steve C
- 11Cakes, Puffs, Biscuits etc - Part 131:14 · read by Steve C
- 12Cakes, Puffs, Biscuits etc - Part 2 - From: A Pound Seed Cake31:53 · read by Steve C
- 13Cakes, Puffs, Biscuits etc - Part 3 - From: Lisbon Cakes32:31 · read by Steve C
- 14Tarts, Custards, Cheesecakes etc - Part 124:14 · read by Steve C
- 15Tarts, Custards, Cheesecakes etc - Part 2 - From: To Make Cheesecakes26:50 · read by Steve C
- 16Tarts, Custards, Cheesecakes etc - Part 3 - From: To Make Almond Cream26:06 · read by Steve C
- 17Syllabubs, Blanc-Mange, Flummery etc15:30 · read by Steve C
- 18Ornaments for Grand Entertainments, Dragees19:51 · read by Steve C
- 19Miscellaneous Receipts16:34 · read by Steve C
- 20Syrups & Oils31:19 · read by Steve C
- 21Bills of Fare14:55 · read by Steve C
- 22Cordial Waters etc - Part 125:15 · read by Steve C
- 23Cordial Waters etc - Part 2 - From: Palsy Water24:55 · read by Steve C
- 24English Wines - Part 133:48 · read by Steve C
- 25English Wines - Part 2 - From: To Make Birch Wine30:25 · read by Steve C
- 26Artificial Wines etc20:14 · read by Steve C
- 27Brandy, Cyder etc12:28 · read by Steve C
- 28Pickles - Part 130:55 · read by Steve C
- 29Pickles - Part 2 - From: To Pickle White Plums28:45 · read by Steve C
- 30Distillation - Part 122:50 · read by Steve C
- 31Distillation - Part 2 - From: To Make Lily Water Liquor23:51 · read by Steve C
You may also like
Art Of Cookery Made Plain And EasyHannah Glasse19 h 48 min
Game of Life and How to Play ItFlorence Scovel Shinn2 h 41 min
Beyond Good and EvilFriedrich Nietzsche8 h 2 min
Your Invisible PowerGenevieve Behrend1 h 40 min
Alexander the GreatJacob Abbott5 h 57 min
As a Man ThinkethJames Allen54 min
PrinceNiccolò Machiavelli5 h 54 min
Autobiography of Benjamin FranklinBenjamin Franklin7 h 30 min 