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  • Jellies, jams and marmalades ...

    • Text
    • Anoka, Minn., Mrs. T.G.J. Pease, c1934.
    • 1934

  • Home-made sweetmeats, jams, marmalades, wines, etc., by Mrs. H.M. Young ...

    • Text
    • Cambridge [Eng.] W. Heffer and Sons [1902]
    • 1902
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Young, H. M. Home-made sweetmeats)Offsite
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  • Aunt Elsie's jams, jellies and marmalades, etc.

    • Text
    • Edinburgh: Simpkin Marshall, 1935.
    • 1935

  • Keiller̓s of Dundee : the rise of the marmalade dynasty, 1800-1879 / W.M. Mathew.

    • Text
    • Dundee [Scotland] : Abertay Historical Society, 1998.
    • 1998
    • 1 Item
    FormatCall NumberItem Location
    Text JBD 00-897Offsite
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  • Mrs. Beeton's jam-making, including preserves, marmalades, pickles and home-made wines : 400 recipes fully illustrated.

    • Text
    • London : Ward, Lock & Co., 1924.
    • 1924
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Beeton, I. M. Jam-making)Offsite
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  • Canning and preserving; fruits, vegetables, meats, jellies, jams, butter, conserves, pickles, marmalades.

    • Text
    • Washington, D.C., 1948]
    • 1948

  • Preserving and pickling. Two hundred recipes for preserves, jellies, jams, marmalades, pickles, relishes and other good things.

    • Text
    • Philadelphia, The Penn Publishing Co., 1917.
    • 1917
    • 1 Item
    FormatCall NumberItem Location
    Text VTG (Wright, M. M. Preserving and pickling)Offsite
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  • The marmalade murders : a Penny Brannigan mystery / Elizabeth J. Duncan.

    • Text
    • New York : Minotaur Books, 2018.
    • 2018-2018
    • 1 Item
    FormatCall NumberItem Location
    Text JFD 18-2914Schwarzman Building - Main Reading Room 315
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  • May Byron's jam book; a handy guide to the preserving of fruit with and without sugar, jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit, containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, 1917.
    • 1917
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1917)Offsite
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  • Pam the jam : the book of preserves / text, Pam Corbin ; photographs, Mark Diacono ; illustrations, Hello Marine.

    • Text
    • London ; New York : Bloomsbury Publishing, 2019.
    • 2019-2019
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 21-1561Schwarzman Building - Main Reading Room 315
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  • May Byron's jam book; a handy guide to the preserving of fruit, with and without sugar; jams, jellies, marmalades, cheeses, pastes, butters, bottled, dried, spiced, syruped, brandied and candied fruit; containing over five hundred recipes ...

    • Text
    • London, Hodder and Stoughton, [1929?]
    • 1929
    • 1 Item
    FormatCall NumberItem Location
    Text VTI (Byron, M. May Byron's jam book. 1929)Offsite
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  • The right way to make jams : also includes fruit jellies, conserves, butters, cheeses, marmalades, curds, pickles, chutneys, ketchups and fruit bottling / by Cyril Grange.

    • Text
    • Kingswood : Elliot Right Way Books, 1974.
    • 1974
    • 1 Item
    FormatCall NumberItem Location
    Text JFC 97-919Schwarzman Building M2 - General Research Room 315
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  • Leçons de confitures / Christine Ferber ; photographe Bernhard Winkelmann ; stylisme Marie-France Michalon.

    • Text
    • Paris : Chêne, [c2009].
    • 2009
    • 1 Item
    FormatCall NumberItem Location
    Text ReCAP 10-7586Offsite
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  • Nos meilleures confitures de famille.

    • Text
    • Paris : Flammarion, 2007.
    • 2007
    • 1 Item
    FormatCall NumberItem Location
    Text ReCAP 09-1539Offsite
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  • Good Housekeeping's book of menus, recipes, and household discoveries [microform].

    • Text
    • New York : Good Housekeeping, 1925, c1922.
    • 1925
    • 1 Item
    FormatCall NumberItem Location
    Text KD 48536Off-site
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  • The housekeeper's valuable present [electronic resource] : or, lady's closet companion. Being a new and complete art of preparing confects, according to modern practice. Comprized under the following Parts; viz. I. Different Methods and Degrees of boiling and clarifying Sugar. II. Methods of preserving various Fruits in Syrups, &c. III. Methods of making Marmalades, Jams, Pastes, &c. IV. Methods of making Syrups, Custards, Jellies, Blanch-Mange, Conserves, Syllabubs, &c. V. Methods of preserving various Fruits in Brandy. VI. Methods of making a Variety of Biscuits, rich Cakes, &c. &c. Vii. Methods of mixing, freezing, and working Ice Creams. Viii. Methods of preparing Cordials and made Wines. With a Variety of other useful and elegant Articles. By Robert Abbot, Late Apprentice to Messrs. Negri & Gunter, Confectioners, in Berkeley Square.

    • Text
    • [London] : Printed for the author; and sold by C. Cooke, no. 17, Pater-Noster Row; and all other booksellers in town and country, [1790?]
    • 1790
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0884800300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • Vegetable bottling and fruit preserving without sugar. By Vincent and Georgiana Banks. Edited by the Rev. W. Wilks ... Including many valuable recipes for fruit-cheese, jams, jellies, and marmalade; also pickles, sauces, chutneys, etc.

    • Text
    • [London, Smith & Ebbs, Ltd., 1916?]
    • 1916

  • The complete confectioner [electronic resource] : or, housekeeper's guide: to a simple and speedy method of understanding the whole art of confectionary; the various ways of preserving and candying, dry and liquid, All Kinds of Fruit, Nuts, Flowers, Herbs, &c. And the Method of keeping them Fresh And Fine All The Year Round; The Different Ways Of Clarifying Sugar; With Directions for making Fruit Pastes, Bomboons, Pastils, Compotes, Fruit Ices, Cream Ices, Marmalades, Jellies, Jams, Cakes, Puffs, Biscuits, Tarts, Custards, Cheesecakes, Sweetmeats, Fritters, Creams, Syllabubs, Blanc-Mange, Flummeries, Ornaments for grand Entertainments, Dragees, Syrups of all Kinds, Nicknacks and Trifles for Desserts, Strong Cordials, Oils, Simple Waters, Milk Punch that will keep 20 Years, and All Sorts of English Wines. Also, the art of making artificial fruit, With the Stalks in it, so as to resemble the natural Fruit. To which are added, some bills of fare for desserts for private families. By Mrs. H. Glass, author of The art of cookery, with considerable additions and corrections, by Maria Wilson.

    • Text
    • London : printed by J. D. Dewick, Westmoreland Buildings, Aldersgate Street, and sold by R. Dutton , Birchin Lane ; West and Hughes , Paternoster-Row ; and all other booksellers, 1800.
    • 1800
    • 1 Resource

    Available Online

    http://find.galegroup.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=1228100300&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=nypl

  • Savory sweet : simple preserves from a Northern Kitchen / Beth Dooley & Mette Nielsen.

    • Text
    • Minneapolis : University of Minnesota Press, [2017]
    • 2017
    • 1 Item
    FormatCall NumberItem Location
    Text JFE 17-5721Schwarzman Building - Main Reading Room 315
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  • The book of fruit bottling, by Edith Bradley and May Crooke; a practical manual on the process of fruit bottling. Jams, jellies, and marmalade making: chapters on fruit drying, home-made wines and cider making, with preface urging upon county councils the importance of fostering these industries in rural districts. Introduction by Rev. W. Wilkes.

    • Text
    • London, New York, J. Land, 1907.
    • 1907
    • 1 Item
    FormatCall NumberItem Location
    Text VTG (Bradley, E. Book of fruit bottling)Offsite
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