This edition had all images removed.

LoC No.: 13001284

Title: Candy-Making Revolutionized: Confectionery from Vegetables

Note: Reading ease score: 70.0 (7th grade). Fairly easy to read.

Credits: Produced by Emmy and the Online Distributed Proofreading
Team at http: //www.pgdp.net (This file was produced from
images generously made available by The Internet
Archive/American Libraries.)

Summary: "Candy-Making Revolutionized: Confectionery from Vegetables" by Mary Elizabeth Hall is a cooking guide that offers revolutionary approaches to candy-making, likely written in the early 20th century. This manual focuses on creating candies using vegetables as the primary ingredients, promoting a healthier and more accessible alternative to traditional confections. The book is designed for both novice and experienced candy-makers, emphasizing practical techniques and recipes that cater to those with limited resources or ingredients. The opening of the book introduces the author’s groundbreaking discovery of using vegetables, particularly potatoes, in confectionery production. It highlights how such innovations can enhance the healthfulness, purity, and accessibility of candies for home bakers. The introductory sections outline the significance of these improvements, focusing on the potential to create not just tasty but also visually appealing sweets. The detailed guidance serves to demystify candy-making processes while stressing the importance of cleanliness, accuracy, and creativity in home kitchens. (This is an automatically generated summary.)

Author: Hall, Mary Elizabeth

EBook No.: 33974

Published: Sep 25, 2010

Downloads: 157

Language: English

Subject: Confectionery

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.

This edition has images.

LoC No.: 13001284

Title: Candy-Making Revolutionized: Confectionery from Vegetables

Note: Reading ease score: 70.0 (7th grade). Fairly easy to read.

Credits: Produced by Emmy and the Online Distributed Proofreading
Team at http: //www.pgdp.net (This file was produced from
images generously made available by The Internet
Archive/American Libraries.)

Summary: "Candy-Making Revolutionized: Confectionery from Vegetables" by Mary Elizabeth Hall is a cooking guide that offers revolutionary approaches to candy-making, likely written in the early 20th century. This manual focuses on creating candies using vegetables as the primary ingredients, promoting a healthier and more accessible alternative to traditional confections. The book is designed for both novice and experienced candy-makers, emphasizing practical techniques and recipes that cater to those with limited resources or ingredients. The opening of the book introduces the author’s groundbreaking discovery of using vegetables, particularly potatoes, in confectionery production. It highlights how such innovations can enhance the healthfulness, purity, and accessibility of candies for home bakers. The introductory sections outline the significance of these improvements, focusing on the potential to create not just tasty but also visually appealing sweets. The detailed guidance serves to demystify candy-making processes while stressing the importance of cleanliness, accuracy, and creativity in home kitchens. (This is an automatically generated summary.)

Author: Hall, Mary Elizabeth

EBook No.: 33974

Published: Sep 25, 2010

Downloads: 157

Language: English

Subject: Confectionery

LoCC: Technology: Home economics

Category: Text

Rights: Public domain in the USA.