Case 13 books for baking professionals

Professional Works on Baking

 

The bakery trade was another beneficiary of cheap sugar. Sugar-sweetened pies, cakes, puddings, cookies, sweet breads, and buns were all consumed in increasing quantities. Ornamental confectionery was the art of making showpieces out of sugar, including fancifully decorated cakes for weddings and other occasions, a form of conspicuous consumption dependent entirely on sugar. Sugar is an excellent figurative substance, capable of taking on many variations of solid form. Practitioners of ornamental confectionery exploited its virtues as a sculptural material to make cakes and confectionery figures decorated with elaborate icing and sugar worked into a multitude of shapes. As the trade expanded, bakers, confectioners, and merchants of baking equipment such as Emil Braun and Herman Hueg published books of instructions aimed at professionals wanting to master, or imitate, the intricacies of fancy sugar work.

Emil Braun Perfection in Baking ...New Ways of Composing Receipts, and Furthering the Culinary Education of the Professional Baker as well as the Housekeeper. 1899

Although the preface addresses both the baker and the housekeeper, the quantities given and the ads at the front and back mark this as a work for the professional.

 

"In no other land has the baking and consumption of bakestuffs grown to such an extent as it has within the past few years in this country."

Emil Braun Deutsch-amerikanische Feinbäckerei und Conditorei: dieses Buch ist das erste Werk dieser Art, das als zuverlässig und unentbehrlich garantirt wird für jeden Bäcker und Conditor : neine aus Deutschen Büchern abgeschriebenen Rezepte, jedes ist den amerikanischen Materialen und Gewichten angepasst und erprobt von Emil Braun 1900

"German-American Pastry and Confectionery...No Recipes Copied from German Books, Each is Adapted to American Materials and Weights..."

 

This work is one of many immigrant cookbooks in our collection. It reflects the predominance of Germans in the American baking trade in the late nineteenth century. A common feature of cookbooks published for the use of immigrants is the adaptation of familiar recipes to new circumstances, especially the use of American ingredients. Although the text is in German, the recipe titles and ads are a mixture of German and English.

 

fancy cakes and cake decorating tools

Herman Hueg Book of Designs for Bakers and Confectioners. 1896 [Culinary Ephemera Box 323a]

 

fancy cakes

Herman Hueg Designs and Instructions for Cake Decoration. 19--

 

fancy cakes

Herman Hueg The Little Confectioner. 19--

 

cake molds in scroll and ring shapes

Herman Hueg Ornamental Confectionery and the Art of Baking in all its Branches. 1905

These four books by Herman Hueg, author of a numerous works on baking and ornamental confectionery, show one enterprising baker and confectioner branching out from production to instructional publishing and the retailing of tools. Heug gives directions for making ornaments in caramel, meringue, marzipan, boiled sugar,and spun sugar, and for such fanciful constructions as panorama eggs. He also includes in two of the books a catalogue and price list from his company, H. Hueg & Co., "manufacturers of patent tools for bakers, confectioners, and decorators." While cake decorating and ornamental confectionery were never mechanized in the way that candy-making was, the object of these shaped molds, stencils, ornamentation stamps, and devices for piping icing was to put elaborately decorated cakes and confectionery constructions within the reach of tradesmen who lacked the years of experience it took to make them entirely by hand.