The original version of Hannah Glasse’s The Complete Confectioner was first
produced about 1760 but the publication referenced here is from the year 1800
(some thirty years after her death) with considerable additions and corrections
made by Maria Wilson, who played a significant part in editing this version of the
book. The Complete Confectioner gives an insight not only into a diverse range
of recipes for desserts, sweet confections and sweetmeats popular for the dining
table in 18th & 19th century Britain but also numerous instructions for pickling and
preserving fruit and vegetables as well. And, as you might expect from Hannah
Glasse’s original cookery book, The Art of Cookery Made Plain and Easy , you
will find that the recipes and instructions presented here have been penned in her
own inimitable no-nonsense style. So, please join me and Mrs Glasse as we again
fire up the ovens and hopefully inspire you to re-create a number of these long-
forgotten classic recipes that were enjoyed in centuries past.
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