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

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.