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The Complete Confectioner, Pastry-Cook, and Baker; Plain and Practical Directions for Making Confectionary and Pastry, and for Baking

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 | #14029625 in Books |  Ingramcontent |  2012-05-09 | Original language:English | PDF # 1 |  9.69 x.15 x7.44l,.32 | File type: PDF | 72 pages

 | The Complete Confectioner Pastry Cook and Baker Plain and Practical Directions for Making Confectionary and Pastry and for Baking

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864 Excerpt: ...of loaf sugar, the juice of four lemons; stir the mixture well with a whisk or spatula, and filter through a fine flannel bag. Jellies of Champagne and other wines are made in the same manner.,Ciffee Jelly is made the same as preceding, using, instead of Madeira win...

You easily download any file type for your gadget.The Complete Confectioner, Pastry-Cook, and Baker; Plain and Practical Directions for Making Confectionary and Pastry, and for Baking   |  Books Group. Which are the reasons I like to read books. Great story by a great author.

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