Komalunga
From Anglo-Indian cookery at home, 1895
Should have the consistency of good Turkish Delight.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 13. The excerpt below is the record exactly as published.
Komalunga.” — Take a pound of sugar, and boil it to a tliick syru]). Grate a pound of pumjhvin, or vegetable marrow. Mix l)oth together, and simmer over a gentle hre till the moisture disappears and the “ confection ” begins to show the sugar ; pour in a few dro})s of any havouring essence and lemon juice to taste
Cook this with the app: pantry check, scaling, and the assistant.