Frye's Practical Candy Maker by George V. Frye
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://www.gutenberg.org/ebooks/37073.html.images | 158 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://www.gutenberg.org/ebooks/37073.epub3.images | 99 kB | ||||
| EPUB (no images, older E-readers) | https://www.gutenberg.org/ebooks/37073.epub.noimages | 100 kB | ||||
| Kindle | https://www.gutenberg.org/ebooks/37073.kf8.images | 161 kB | ||||
| older Kindles | https://www.gutenberg.org/ebooks/37073.kindle.images | 144 kB | ||||
| Plain Text UTF-8 | https://www.gutenberg.org/ebooks/37073.txt.utf-8 | 126 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/37073/pg37073-h.zip | 103 kB | ||||
| There may be more files related to this item. | ||||||
About this eBook
| Author | Frye, George V. |
|---|---|
| Title |
Frye's Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies |
| Note | Reading ease score: 54.4 (10th to 12th grade). Somewhat difficult to read. |
| Contents | Sugar -- Colors -- Stick candy -- Fruit rock -- Cough, and other drops -- Taffies -- Taffies (extra fine) -- Bar candies -- Caramels -- Butter cups -- Cocoanut goods -- Almond goods -- Miscellaneous goods -- Cream goods -- Chocolate work -- Syrups for the soda water fountain. |
| Credits |
Produced by David E. Brown and The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Summary | "Frye's Practical Candy Maker" by George V. Frye is a practical guide on confectionery, written in the late 19th century. This work serves as a comprehensive resource for candy makers, providing a wealth of recipes specifically designed for the manufacture of fine, hand-made candies, catering particularly to those in the retail trade. The focus is on enabling confectioners to produce high-quality sweets without the need for skilled labor, making it crucial for small businesses striving to attract customers with appealing candy displays. The opening of the book sets the stage for its instructional content, highlighting the author's intent to deliver practical, straightforward recipes rather than elaborate theorizing about confectionery. Frye emphasizes the importance of quality materials, like sugar, and outlines the fundamental techniques necessary for successful candy making, such as boiling degrees and the proper use of flavorings and colors. He addresses the realities faced by confectioners during his time, particularly small-scale operators, and expresses hope that his collected knowledge will empower them to enhance their offerings and thrive in their trade. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Confectionery |
| Category | Text |
| EBook-No. | 37073 |
| Release Date | Aug 14, 2011 |
| Most Recently Updated | Jan 8, 2021 |
| Copyright Status | Public domain in the USA. |
| Downloads | 283 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
