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The Manufacture of Confectionery
Based Upon Jacoutot's Well Known Work "Chocolate & Confectionery Manufacture"
- 1923
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Small JPG1200 x 1741px — 623 KBFull-sized JPG2678 x 3886px — 2.7 MBOriginal fileTIFF — 2678 x 3886px — 29.8 MBA revised and extended version of the work, Chocolate & Confectionery Manufacture (1903) by August Jacoutot. Editor, Rober Whymper (1885-), sought to enhance the content of Jacoutot's original work to contain not only recipes but also an emphasis on the understanding of the chemical principles of confectionery. In his edited rendition, Whymper places an emphasis on ingredients, machinery, and methods of manufacture. The volume contains six fully illustrated chapters, with the fifth chapter including a series of recipes.
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Cite as
“The Manufacture of Confectionery.” London, England: Saint Catherine Press (London, England), 1923. TX783 .J33 1923. Science History Institute. Philadelphia. https://digital.sciencehistory.org/works/czp1tv5.
This citation is automatically generated and may contain errors.
Rights
Public Domain