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1 to 12 of 23 records

Total number of records: 23

Top 10: Subject

SubjectCount
desserts23
confectionery14
confectionary5
ice cream, ices, etc3
cooking, english2
puddings1
temperance1
pastry1
appetizers1
beverages1

Count of People and organisations

People and organisationsCount
Jarrin, W A (1784-1848)13
Francatelli, Charles Elme (1805-1876)3
Jeanes, William2
Rivers, Mabel I1
Wells, Robert (1947-)1
National British Women'S Temperance Association. Bradford District Union1
National British Women'S Temperance Association1
De Salis, Mrs1
Allen, M L1

Count of Earliest date

Earliest dateCount
From 180021
From 19002

Count of Latest date

Latest dateCount
Up to 189921
Up to 19992
Archive Print Item:
Cookery A/NAT
Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol

National British Women's Temperance Association. Bradford District Union

1914
Booklet compiled by "the Members of the Branches of the Bradford District Union of the National British Women's Temperance Association".
Archive Print Item:
Cookery A/DES
Sweets and supper dishes à la mode

De Salis, Mrs

1895
Includes index.
Archive Print Item:
Cookery A/FRA
The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches : comprising ornamental confectionary artistically developed

Francatelli, Charles Elmé (1805-1876)

1891
Includes index.
Archive Print Item:
Cookery A/FRA
The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed

Francatelli, Charles Elmé (1805-1876)

1862
Includes index.
Archive Print Item:
Cookery A/FRA
The royal English and foreign confectioner : a practical treatise on the art of confectionary in all its branches; comprising ornamental confectionary artistically developed

Francatelli, Charles Elmé (1805-1876)

1862
Includes index.
Archive Print Item:
Cookery A/JEA
The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments

Jeanes, William

1861
Archive Print Item:
Cookery A/JEA
The modern confectioner : a practical guide to the latest and most improved methods for making the various kinds of confectionery; with the manner of preparing and laying out desserts; adapted for private families or large establishments

Jeanes, William

1864
Archive Print Item:
Cookery Camden A/RIV
Puddings : proved & approved

Rivers, Mabel I

1909
Includes index.
Archive Print Item:
Cookery Camden D/JAR
The Italian confectioner, or complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling, in all their branched... The whole comprising every information requisite to form the complete confectioner, and to enable him to arrange the embellishments of the table with taste and elegance

Jarrin, W A (1784-1848)

1820
Later editions published under name: W. A. Jarrin.
Archive Print Item:
Cookery Camden A WEL
The pastrycook & confectioner's guide : for hotels, restaurants, and the trade in general adapted also for family use : including a large variety of modern recipes for bread - cakes - fancy biscuits - ice creams and water ices - jellies - pies, puddings and custards - joints, meat pies and dishes - poultry and game - ornamental sugar-work and butter-work etc., etc. with useful hints and instructions

Wells, Robert (1947-)

1889
Includes index.
Archive Print Item:
Cookery D/JAR
The Italian confectioner, or complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling, in all their branched... The whole comprising every information requisite to form the complete confectioner, and to enable him to arrange the embellishments of the table with taste and elegance

Jarrin, W A (1784-1848)

1820
Later editions published under name: W. A. Jarrin.
Archive Print Item:
Cookery D/JAR
The Italian confectioner, or complete economy of desserts, containing the elements of the art according to the most modern and approved practice, full and explicit directions respecting distillation, decoration, and modelling, in all their branched... The whole comprising every information requisite to form the complete confectioner, and to enable him to arrange the embellishments of the table with taste and elegance

Jarrin, W A (1784-1848)

1820
Later editions published under name: W. A. Jarrin.