The Modern Retail Confectioner

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Product Information

Porter, G. H. Containing Practical Recipes. Peoria, Ill: H. S. Hill Printing Company, 1887. First Edition. 129 pages. 20 x 14 cm. Scarce American Confectioner’s Cook Book. Porter constructs a complete description of candy-making including: colors, taffies, caramels, stick candy, flake candy, machine drops, nut candies, grained work, fondant, wafers, icing, hand-mades, and chocolate work. Part two offers recipes on ice cream, moulded cream, water ices, cake baking, syrups for soda water, and oyster cooking (?). Errata page printed in with pasted on words to those mistakes as well as one handwritten. Porter may have been a merchant in Paris, Maine at the time of this printing. Pristine copy. Orig. embossed maroon boards, title in gilt. Near fine. Hardcover.