First published in 1761, this classic cookbook offers a wide range of recipes for sweet treats and fruit preserves. With practical advice on sourcing ingredients, preparing mixtures, and cooking over an open fire, The Art of Confectionery is a valuable resource for anyone interested in historical cooking techniques. From candied fruits and jellies to cakes and puddings, these recipes embody the indulgent spirit of 18th century dining. This edition includes notes on the context and significance of the original text, as well as modern adaptations and variations on the recipes. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.