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001 33974
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006 m
007 cr n
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010 _a13001284
040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aHall, Mary Elizabeth
245 1 0 _aCandy-Making Revolutionized: Confectionery from Vegetables
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2010
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2010-09-25
508 _aProduced 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.)
520 _a"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.)
534 _nOriginal publication data not identified
653 _aConfectionery
856 4 0 _uhttps://www.gutenberg.org/ebooks/33974
999 _c74820
_d74820