...or, The whole art of confectionary: forming a ready assistant to all genteel families; giving them a perfect knowledge of confectionary; with instructions, neatly engraved on ten copper-plates, how to decorate a table with taste and elegance, without the expence or assistance of a confectioner. By a person, late an apprentice to the well-known Messrs. Negri and Witten, of Berkley-square.
xxiv, 212 p. Illus. with 10 copper-engraved plates, 3 folding. Period tree calf, expertly rebacked with later tree calf, gilt-lettered spine. Second Edition. London: Printed for the Author, 1790.
Frederick Nutt, whose The Complete Confectioner first appeared in 1789, gives 32 recipes for ice cream and 24 for water ices. In total there are 237 recipes arranged in sections for biscuits, wafers, drops, prawlongs, jellies, jams, essences, waters, ice-creams, water ices, preserved fruits, sweetmeats, and dried fruits. His boss was Domenico Negri, who ran his renowned establishment at the The Pot and Pineapple at Nos. 7-8 Berkeley Square from about 1765. At that time, the pineapple was a symbol of luxury and often used in logos by confectioners. Negri's impressive trade card not only featured a pineapple, but it advertised that he was in the business of making English, French, and Italian wet and dry sweetmeats. Illustrations show suggested table settings for various confections, as well as one showing a candy mould with changeable images. Near fine.