Image: Nutt, Frederick · Public domain
The Complete Confectioner
- Year
- 1789
- Era
- 18th century
- Origin
- England · Europe
- Language
- English
- Category
- Drinks/Confectionery
The Complete Confectioner, issued in 1789, is a substantial English manual devoted to sugar work, preserves, creams, and iced confections, compiled by Frederick Nutt, a former apprentice of Domenico Negri at the celebrated Berkeley Square confectionery shop The Pot and Pineapple. Particularly notable are its numerous receipts for ice creams and water ices, which constitute one of the earliest extensive English-language collections of frozen dessert recipes and remain a key source for Georgian confectionery practice.
Cooking from this book
Parmesan Ice Cream
Signature dishAmong the most talked about creations linked to Frederick Nutt's confectionery manual is his savoury Parmesan ice cream, a curiosity that has fascinated food historians for generations. As a former apprentice at Domenico Negri's celebrated Berkeley Square shop, Nutt brought a fashionable continental flair to late Georgian dessert tables. His book is particularly remembered for its extensive repertoire of iced creams in unexpected flavours, of which the Parmesan version remains the boldest emblem of the era's adventurous palate.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
