The Confectioners’ Hand-Book And Practical Guide to the Art of Sugar Boiling, In all its Branches ([c.1880])

SKUSE, E. The Confectioners’ Hand-Book And Practical Guide to the Art of Sugar Boiling, In all its Branches…Jams, Jellies, and Marmalade…. 

“I have left no stone unturned, to place before the reader a full and complete guide to the confectionary business and its adjuncts… Whatever I may be as a working confectioner, I have no pretensions to the education necessary to produce a volume that would pass the ordeal of even a friendly critic’s review”. 

viii, 182, [xxx- publisher’s adverts]. Illustrated throughout.

Interior: Occasional foxing, browning, spotting and marks, offsetting from illustrations, text block splitting in places.

Exterior: Publisher’s plum coloured cloth (faded, some wear, marks, corners bumped, splitting to inner hinges).

8vo. London, E. Skuse, [no date., circa 1880].

Headings include: Chocolate Cream Buns and Cakes, Chocolate Drops, Bottled Fruit Without Sugar, On Making Ice Cream, The Improved “London-Made” Syphon Bottle, The Continuous Action Soda-Water Machine.

PROVENANCE: Contemporary signature of James Foster to front paste-down.

A fascinating insight. Please note that this book is of it’s time i.e. Victorian!

Please see photos for book’s condition and further information.

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