An 18th Century Cookbook Dedicated to the Sweet Tooth

Here’s an interesting cookbook by Frederick Nutt, originally written in 1789, called “The Complete Confectioner, or the Whole Art of Confectionery.” Just in time for the holidays, its repertoire of recipes includes biscuits, drops, prawlings, ice creams, water ices, fruits preserved in brandy, preserved sweetmeats, dried fruits, and cordials.

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