Frye's Practical Candy Maker by George V. Frye

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://sendtokindle.compellingsciencefiction.com/ebooks/37073.html.images 158 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://sendtokindle.compellingsciencefiction.com/ebooks/37073.epub3.images 99 kB Send
to
kindle
email:

EPUB (no images, older E-readers) https://sendtokindle.compellingsciencefiction.com/ebooks/37073.epub.noimages 100 kB
Kindle https://sendtokindle.compellingsciencefiction.com/ebooks/37073.kf8.images 161 kB
older Kindles https://sendtokindle.compellingsciencefiction.com/ebooks/37073.kindle.images 144 kB
Plain Text UTF-8 https://sendtokindle.compellingsciencefiction.com/ebooks/37073.txt.utf-8 126 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/37073/pg37073-h.zip 103 kB
There may be more files related to this item.

About this eBook

Author Frye, George V.
Title Frye's Practical Candy Maker
Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies
Note Reading ease score: 54.4 (10th to 12th grade). Somewhat difficult to read.
Contents Sugar -- Colors -- Stick candy -- Fruit rock -- Cough, and other drops -- Taffies -- Taffies (extra fine) -- Bar candies -- Caramels -- Butter cups -- Cocoanut goods -- Almond goods -- Miscellaneous goods -- Cream goods -- Chocolate work -- Syrups for the soda water fountain.
Credits Produced by David E. Brown and The Online Distributed
Proofreading Team at https: //www.pgdp.net (This file was
produced from images generously made available by The
Internet Archive)
Summary "Frye's Practical Candy Maker" by George V. Frye is a practical guide on confectionery, written in the late 19th century. This work serves as a comprehensive resource for candy makers, providing a wealth of recipes specifically designed for the manufacture of fine, hand-made candies, catering particularly to those in the retail trade. The focus is on enabling confectioners to produce high-quality sweets without the need for skilled labor, making it crucial for small businesses striving to attract customers with appealing candy displays. The opening of the book sets the stage for its instructional content, highlighting the author's intent to deliver practical, straightforward recipes rather than elaborate theorizing about confectionery. Frye emphasizes the importance of quality materials, like sugar, and outlines the fundamental techniques necessary for successful candy making, such as boiling degrees and the proper use of flavorings and colors. He addresses the realities faced by confectioners during his time, particularly small-scale operators, and expresses hope that his collected knowledge will empower them to enhance their offerings and thrive in their trade. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Confectionery
Category Text
EBook-No. 37073
Release Date
Most Recently Updated Jan 8, 2021
Copyright Status Public domain in the USA.
Downloads 157 downloads in the last 30 days.
Project Gutenberg eBooks are always free!