Robert Wells
'The Modern Flour Confectioner' by Robert Wells is a comprehensive collection of baking recipes, designed for both wholesale and retail confectioners. This practical guide contains a large assortment of recipes for affordable cakes, biscuits, and other treats. Included are recipes suitable for the working-man’s table, making it an invaluable resource for those seeking to provide delicious and economical baked goods. This book offers a glimpse into the baking practices of the time and provides a wealth of information for bakers and culinary historians alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
