Modern Confectionary; Containing Receipts for Drying and Candying, Confits, Cakes, Preserves, Liqueurs, Ices, Jellies, Creams, Sponges, Pastes, Potted Meats, Pickles, Wines, Etc. Etc. Etc. By the Author of “Modern Cookery” - Anon 1833 - Printed by and for Henry Mozley and Sons, Derby - Second Edition A rare little early 19th century work on deserts, pickles, relish and wine, first published in 1826.

Chapters are:
Drying and Candying; Lozenges and Confits, Cakes, Biscuits, etc.; Puddings; Preserves; Sirups, Liqueurs, and Waters; Ices; Jellies; Creams, Custards, etc.; Sponges; Patties, Pastes, etc.; Potted Meats; Pickles, Catsups, etc.; Observations on British Wine.
  References: Cagle, A Matter of Taste [876], Axford, English Language Cookbooks [273] and Bitting, Gastronomic Bibliography [2] attribute this work to Eliza Acton probably on the strength of the statement on the title-page that this work is by the author of the Modern Cookery. However, as Eliza Acton’s Modern Cookery in all its Branches was not published until 1845 it is more likely that the reference is to Modern Cookery, Derby, 1818, also published by Henry Mozley and also without a named author.

We note however, that there is reference to the first American publication “Eliza Acton. Modern Confectionary. Philadelphia: Lea and Blanchard, 1845.” edited by Mrs. S.J. Hale, editor of Godey’s Lady’s Book. This reference also states the first edition dated 1926. The library of congress also states that the author is Eliza Acton. [Culinary Historians of Ann Arbor].

English Cookery Books [157] lists a 1825 second edition titled ‘The Whole Art of Confectionary’ which was printed for several people including Mozley of Derby, who later published ‘Modern Confectionary’. There is no author listed.
pp. 232.
  Recently rebound in half sheep over cloth boards, new end-papers.   Condition: Very good, some soiling to pages, in fine binding   Ref: 104727   Price: HK$ 3,800