000 02216cam a22003013u 4500
001 54173
003 UtSlPG
005 20260610134241.0
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040 _aUtSlPG
041 7 _aen
_2iso639-1
050 4 _aTX
100 1 _aAnonymous
245 1 0 _aHow to Make Candy :
_bA Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc.
264 1 _aSalt Lake City, UT :
_bProject Gutenberg,
_c2017
300 _a1 online resource :
_bmultiple file formats
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
500 _aRelease date is 2017-02-16
508 _aProduced 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/))
520 _a"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.)
534 _nOriginal publication data not identified
653 _aConfectionery
856 4 0 _uhttps://www.gutenberg.org/ebooks/54173
999 _c95007
_d95007