EnlargeJarrin worked in the London shop of the irrepressible William Gunter, and his recipe book went into multiple editions over a 50-year period. He reveals in his preface that he originally came to London to escape the fallout of the French Revolution, which put an end to fancy sweetmaking. This pullout illustration page shows freshly made sugar flowers hanging up to dry (figure 7), a large pan for making comfits (hard sweets such as aniseed balls) by agitating them in sugar (figure 2) and an ice cream maker (figure 9).
