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French Confectionary Adapted For English Families is a cookbook written by Frances Crawford in 1853. The book offers a comprehensive guide to French confectionery and provides recipes that have been adapted to suit the tastes and ingredients available to English families at the time. The recipes cover a wide range of sweets, including cakes, pastries, tarts, candies, and jams. The book also includes detailed instructions on the techniques used in French confectionery, such as sugar boiling, tempering chocolate, and making marzipan. Additionally, it provides information on the equipment and tools needed for confectionery making. The book is a valuable resource for anyone interested in the history of confectionery and for those who wish to recreate traditional French sweets in their own kitchens.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.