02296cam a22003493u 4500 13177 UtSlPG 20260610133319.0 m cr n 260607r2004||||utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Parloa, Maria, 1843-1909 Chocolate and Cocoa Recipes and Home Made Candy Recipes Salt Lake City, UT : Project Gutenberg, 2004 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2004-08-13 Produced by Paul Murray, Annika and PG Distributed Proofreaders. This book was produced from images from Feeding America: The Historic American Cookbook Project at Michigan State University "Chocolate and Cocoa Recipes and Home Made Candy Recipes" by Parloa and Hill is a culinary guide focused on chocolate and candy-making, likely written in the early 20th century. The book offers a rich assortment of recipes and insights into the historical significance of cocoa and chocolate, providing readers with practical methods to create delicious homemade treats. The opening of the book lays a foundation by discussing the origins and benefits of cocoa, tracing its history back to the Aztecs and its journey to European culture. It highlights the medicinal virtues of chocolate, supported by quotes from notable figures in dietetics, emphasizing its nourishing qualities. The section serves to educate readers on why chocolate became a beloved staple, making the transition to the recipes that follow, which include delightful concoctions such as Chocolate Layer Cake and various types of homemade candies. Overall, the beginning effectively combines historical context with culinary instruction, setting the stage for an enriching exploration of sweet creations. (This is an automatically generated summary.) Original publication data not identified Confectionery Cooking (Chocolate) Cocoa Chocolate Hill, Janet McKenzie, 1852-1933 https://www.gutenberg.org/ebooks/13177 54567 54567