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The master confectioners give detailed directions for sugar boiling and recipes for making all the traditional English comfits, sweetmeats and spun sugar creations. In this, they provide an excellent companion to the seventeenth-century recipes featured in Part Two of this book.

... a very easy candy recipe to make. Take Quince Marmalade almoft cold, and ... an early almond paste recipe.
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Dessert Recipes from the Renaissanc...