Candy-Making Revolutionized: Confectionery From Vegetables

Hall, Mary Elizabeth

Cookbooks, Food & Wine

Franklin Classics

Candy-making revolutionized; confectionery from vegetables

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Candy-making Revolutionized; Confectionery From Vegetables

History

Candy-Making Revolutionized: Confectionery From Vegetables (1912)

Desserts

Kessinger Publishing

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. 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 the original work.

<p>Candy Making Revolutionized: Confectionery from Vegetables (1912 Illustrated) - A wonderful confectionery cookbook from 1912 written by Mary Elizabeth Hall, this cookbook specializes in candy making from vegetables. The many vegetables used in this book include parsnips, beets, tomatoes, potatoes, beans, and carrots. The first part of the cookbook goes into detail about candy making in general, including tips for the novice confectioner, tools used in confectionery back in the early 1900s, the importance of a candy thermometer, how steam is used in candy making, what crystallization is, and information on chocolate and sugar. The second part contains the recipes and instructions on how to create confections using all sorts of ingredients, and how to form flowers, fruits, and vegetables from different candy pastes. There is information "For the Caterer" and "For the Teacher" as well with principles for creating beautiful food for customers and teaching domestic science creatively to students. The last part includes modern day conveniences such as a sugar table chart with the temperature and sugar concentration for each sugar stage, a high altitude conversion chart in Fahrenheit, and modern notes on old tools referenced in the book. An updated index has been included, however, to make finding everything easy.</p>

Candy-Making Revolutionized Confectionery from Vegetables: 1912 Illustrated (Old School Pastry)

Baking

Independently published

Candy-Making Revolutionized: Confectionery From Vegetables [ 1912 ]

Cornell University Library

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Nabu Press

Andesite Press

Vegetable candy is ideal confectionery.  Of its purity, there can be no doubt.  Moreover, it furnishes the valuable element of sugar so combined with nutritious vegetable bases that, because of the bulk, there is no temptation to overeat.  Before an undue amount of sugar is consumed, the very mass or the vegetable base has satisfied the appetite.  Originally published in 1912.

Candy-Making Revolutionized: Confectionery from Vegetables

Creative Cookbooks

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