The Art of Confectionary

The book is credited to the late Ingenious Mr. Edward Lambert, Confectioner, in Pall-Mall, and shews the various methods of preserving all sorts of fruits, dry and liquid. Further subjects named are how to make all Sorts of Biscakes, Maspins, Sugar-Works, and Candies, with the best Methods of Clarifying, and the different Ways of boiling Sugar. The text names the Blown Sugar, the Feathered Sugar, the Crackled Boiling and the Carmel Sugar as degrees of boiling sugar, each proved by dipping a scummer or a stick.

To preserve currants in jelly, the recipe says to stone the currants, clip off the black tops and strip them from the stalks, and to every pound boil two pounds of sugar till it blows very strong. To preserve green grapes, the recipe says to take the largest and best grapes before they are thorough ripe, stone and scald them, and let them lie two days in the water they were scalded in. A note on oranges says that if they are any thing large, the meat must be taken out from the inside.