The royal confectioner, English and foreign : a practical treatise on the art of confectionary in all its branches, comprising ornamental confectionary artistically developed, different methods of preserving fruits, fruit pulps and juices in bottles, the preparation of jams and jellies, fruit, and other syrups, summer beverages, and a great variety of national drinks, with directions for making dessert cakes, plain and fancy bread, candies, bonbons, comfits, spirituous essences, and cordials : also, the art of ice-making, and the arrangement and general economy of fashionable desserts
A confectionery treatise by Charles Elmé Francatelli, published in London by Chapman and Hall in 1866, written for professional and fashionable cooks on sweets, preserves, drinks and dessert arrangement. Its colour plates show ornamental cakes, sugar-work and fruit-filled centrepieces on tiered stands, drawn with careful, flat, decorative colour that a designer could borrow for period food styling or pattern repeats.
