The Italian Confectioner

Jarrin 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).


Taken from: The Italian Confectioner
Author / Creator: G. A. Jarrin
Publisher: John Harding
Date: 1820
Copyright: © The British Library Board
Shelfmark: 16091521