Candy-Making Revolutionized: Confectionery from Vegetables

A practical confectionery manual presents detailed instructions, equipment guidance, and techniques for making sweets from a wide variety of vegetables. Early chapters cover tools, thermometer use, steam, crystallization, chocolate coating, and sugar handling, aimed at novices and experienced makers. The bulk of the work gives recipes and decorative methods—for potato-based fondants and caramels, sweet potato, parsnip, carrot, bean, beet, tomato confections, cornlettes, onion tablets, seaweed and preserved fruits—plus methods for stuffing, coating, and shaping, and sections with tips for caterers and teachers. Illustrations and step-by-step directions emphasize sanitary practice and uniform presentation.