02236cam a22003133u 4500 33974 UtSlPG 20260610133756.0 m cr n 260607r2010||||utu|||||o|||||||||||||| d 13001284 UtSlPG en iso639-1 TX Hall, Mary Elizabeth Candy-Making Revolutionized: Confectionery from Vegetables Salt Lake City, UT : Project Gutenberg, 2010 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2010-09-25 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.) "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.) Original publication data not identified Confectionery https://www.gutenberg.org/ebooks/33974 74820 74820