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Turkish Candy
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. Conklin, 819 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
Nutrition per serving
382Calories
5 gProtein
55 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein4.6 g
Carbohydrates55 g
Fiber1.2 g
Sugars53 g
Total Fat17 g
Saturated Fat1.7 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol37 mg
Sodium25 mg
Potassium111 mg
Calcium29 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus103 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.7 mcg
Choline29 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 389. The excerpt below is the record exactly as published.
TURKISH CANDY.— Cook together 2 cups of granulated sugar, 5^ cup Karo corn syrup, J/^ cup hot water and 1 table- spoon of confectioners' glucose until when dropped in cold water it wSft form a soft ball. Let cool a little and add the whites of 2 well beaten eggs. Add ^ lb. chopped English walnuts.
Cook this with the app: pantry check, scaling, and the assistant.