This site is the complete 1917 book The Candy Cook Book, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Candy Ingredients and Necessary Equipment
1 page
Diary Products
1 page
Marshmallow Paste
1 page
Food Value of Candy
1 page
How to Measure
1 page
Measure Calories Protein Grams
1 page
Equipment for Home Candy-Making
1 page
Candy Thermometer
1 page
Care of Thermometer
1 page
Uncooked Candies
5 pages
Assorted Chocolates
5 pages
Fudges
8 pages
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Highlights
Uncooked Candies
FOR inexperienced candy makers, and the children who want to make their own sweets, there are several varieties of uncooked candy…
Dried Fruits and Nuts
DRIED fruits are rich in sugar, which is the reason that they can be kept for a long time. Some of them need little preparation…
Marshmallow Paste
Marshmallows which are made by strong beating machinery are cheaper and more satisfactory than those made at home. For use in…
Food Value of Candy
Food is required to furnish energy and heat to the body, and material for growth, repair, and for the regulation of body…
Popcorn Candies
How to Pop Corn PUT about half a cup of corn in popper, and shake over a moderate fire until kernels begin to pop. If gas is…
Care of Thermometer
The thermometer should be placed in syrup before the boiling point is reached, in order to avoid heating it too suddenly. If it…