How to Make Candy by Anonymous
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.html.images | 211 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.epub3.images | 191 kB |
Send
to kindle email: |
|||
| EPUB (older E-readers) | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.epub.images | 191 kB | ||||
| EPUB (no images, older E-readers) | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.epub.noimages | 154 kB | ||||
| Kindle | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.kf8.images | 256 kB | ||||
| older Kindles | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.kindle.images | 231 kB | ||||
| Plain Text UTF-8 | https://sendtokindle.compellingsciencefiction.com/ebooks/54173.txt.utf-8 | 185 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/54173/pg54173-h.zip | 159 kB | ||||
| There may be more files related to this item. | ||||||
About this eBook
| Author | Anonymous |
|---|---|
| Title |
How to Make Candy
A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. |
| Note | Reading ease score: 73.3 (7th grade). Fairly easy to read. |
| Credits |
Produced by David Edwards, Alan and the Online Distributed
Proofreading Team at http: //www.pgdp.net (Images courtesy of the Digital Library@Villanova University (http: //digital.library.villanova.edu/)) |
| Summary | "How to Make Candy" by Anonymous is a comprehensive handbook on confectionery techniques, likely written in the late 19th century. This instructional guide covers the art of candy-making, offering detailed recipes and methods for producing a variety of sweets, ice creams, syrups, and essences. The book serves as a historical resource illustrating the practices of candy making in an earlier era, while also warning readers of the potential dangers associated with some of the ingredients used. At the start of the book, the author discusses the fundamental role of sugar in confectionery and outlines the critical processes involved in candy-making, such as clarification and the boiling of sugar. The opening portion emphasizes the importance of understanding sugar's properties and the specific techniques needed to attain desired results, such as syrup consistency and the various degrees of boiling sugar. Readers are cautioned about the health risks associated with certain ingredients, setting a tone that balances practical instruction with safety considerations. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Confectionery |
| Category | Text |
| EBook-No. | 54173 |
| Release Date | Feb 16, 2017 |
| Most Recently Updated | Apr 20, 2017 |
| Copyright Status | Public domain in the USA. |
| Downloads | 137 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
