'Complete Confectioner' Summary

Published in 1800, *The Complete Confectioner* is a revised and expanded edition of Hannah Glasse's original work, which was first published around 1760. Edited by Maria Wilson, this volume offers a treasure trove of recipes for desserts, sweet confections, and preserves that were popular in 18th and 19th century Britain. Glasse's recipes range from elaborate pastries and cakes to simple jams and pickles, providing a detailed look at the culinary practices of the era. The book also features instructions for preserving fruits and vegetables, reflecting the importance of preserving food during a time when refrigeration was not readily available. With its no-nonsense approach and detailed instructions, *The Complete Confectioner* offers a fascinating glimpse into the culinary traditions of the past.