Rahat la Koum (Turkish Delight)

Ingredients

• 1 lb. of best cane loaf sugar
• a pint of water
• 2oz. of the finest wheat starch
• the juice of half a lemon

Method

1. 1

   Make a clear syrup with sugar and water, clear it with egg white and lemon juice.

2. 2

   Dissolve wheat starch in water, strain, and add to boiling syrup.

3. 3

   Boil until thick and ropy, flavor with rose or orange flower water, pour onto oiled plate, cool, cut into blocks, dust with sugar, and store.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 84. The excerpt below is the record exactly as published.

lib. of best cane loaf sugar and as little good rose water as you can manage ; take lib. of rose leaves of the old- fashioned red cabbage kind, and dry these in the shade, after which wash them for a minute in boiling water ; then drain and dry them, and add them to the syrup with a spoonful of good orange flower water; cook this to a marmalade, and pot in the usual way. This is a Greek recipe, and abroad is much liked, though for English taste it is distinctly sweet. Rahat la Koum (or Turkish Delight). — Make a clear syrup with lib. of best cane loaf sugar and a pint of water (in Turkey and Greece this would be either rose or orange flower water, but for European tastes this is decidedly too sweet) ; clear this syrup with the white of an egg and the juice of half a lemon in the usual way ; meanwhile dissolve 2oz. of the finest wheat starch

Cook this with the app: pantry check, scaling, and the assistant.