The Home Confectioner (Classic Reprint)

Excerpt from The Home Confectioner

To make French Fondant in English called Cream which you need to make Chocolate Drops, Pralines, Cream Bon Bons, etc., place two pounds of granulated sugar, one cup of water, Z tea-spoon full of cream of tartar in a clean kettle or any pot. Put it on a brisk gas or coal fire, stir it till melted; put cover on for 2 or 3 minutes. Then take cover off so you can see when the sugar starts to boil thick. Have a glass filled with cold water and a piece of metal the size of a large wire nail ready in the water. Take the metal put in candy and quickly put it back in the water again for a second.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from The Home Confectioner

The Home Confectioner was written by Ernst Ferdinand Deutschmann in 1915. This is a 29 page book, containing 3657 words and 4 pictures. Search Inside is enabled for this title.

About the Publisher

Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.