La Pratica del distillatore e confettiere Italiano
Ancône, Arcangelo Sartori, 1816.
1 vol. (105 x 160 mm) of 96 pp. Half stiff vellum with corners, smooth spine, pink title-piece (modern binding).
Copy printed on blue-tinted paper. Second, revised edition (the first was published in Milan, 1815), with additions on rosewater and perfume, of this very rare guide to the making of sorbets, ice creams, marzipan and preserved fruits. The detailed description of ices and frozen pastry cream is particularly interesting, as it shows a method of preparation using eggs, cream and sugar, in place of flavored water and sugar.
Detailed instructions are given for making ices set in the skins of various fruits, still a hallmark of the elegance of Italian ice-making. The second part is devoted to various marzipan recipes and the creation of fruits and vegetables in almond paste.
Not in Bitting, Paleari, Westbury, or Vicaire. No copy of this edition in OCLC. B.IN.G., 1084 and 1085, for later editions. The New York Public Library holds a copy of the first edition.
Detailed instructions are given for making ices set in the skins of various fruits, still a hallmark of the elegance of Italian ice-making. The second part is devoted to various marzipan recipes and the creation of fruits and vegetables in almond paste.
Not in Bitting, Paleari, Westbury, or Vicaire. No copy of this edition in OCLC. B.IN.G., 1084 and 1085, for later editions. The New York Public Library holds a copy of the first edition.
#24889
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