Massialot François - Nouvelle instruction pour les confitures, les liqueurs, et les fruits - 1717-1717

The New Instruction for Jams, Liqueurs, and Fruits published in 1717 is an revised and expanded edition of a famous XVIIth‑century culinary and confectionery manual, attributed to the chef François Massialot. This book is a true practical guide to the “office,” the room in the house where desserts and beverages for the nobility and the haute bourgeoisie were prepared.

The Chapter on Jams and Desserts
This first major section details the confectioner’s yearly work. At that time, sugar was still a luxury product. The author explains how to choose sugar, master the different degrees of cooking, and use the right utensils. It contains techniques for preparing candied fruits, whether dried or candied in syrup. The compotes, marmalades, candied fruit pastes, and fruits in eau‑de‑vie. Biscuits, meringues, macarons, waffles, and marzipans. Some highly sought-after preparations such as creams, cheesecakes, and flower preserves.

The Chapter on Liqueurs and Beverages
This chapter is devoted to pleasures of drink and the remedies of the time. Coffee and tea, then exotic beverages very fashionable, are discussed. The work provides recipes for—jams, liqueurs, and fruits—flower syrups and cold fruit waters (the ancestors of our sorbets and syrups). Ratafias, fruit liqueurs and scented essences. Traditional spiced drinks such as Hypocras or burnt wine. Surprisingly, this chapter also includes cosmetic recipes of the era: scented pomades, virginal milks for the skin, soaps and even “opiates” (pieced clumps used as toothpaste).

The Art of Plating a Dessert
The book does not merely give recipes. It also serves as a guide for head waiters and confiseur sommeliers. The 1717 edition includes table‑setting drawings and engravings to learn how to arrange fruit dishes and sugar decorations in a geometric and spectacular manner. It is the perfect illustration of the “à la française” service, where the visual symphony of the buffet matters as much as the taste.

Preface 10 unnumbered pages
New Instruction for Jams, Liqueurs, and Fruits 464 numbered pages
Plus three folding pages