This text contains a guide to sweet and candy making, including
information on equipment, materials, preparation, recipes, and more. A
concise yet detailed treatise on the subject, this antique text will
prove an invaluable tool for those with an interest in making their own
sweets and constitutes a worthy addition to collections of culinary and
confectionery literature. The chapters of this book include: Utensils
for Candy Making, Materials used in Candy Making, Table of Weights and
Measures, The Degrees of Boiling the Sugar, The Thread, The Pearl, The
Blow, The Feather, The Ball, The Crack, The Caramel, Preparation Hints
and Recipes, and many more. We are proud to republish this book now
complete with a new introduction on confectionery