Turkish Delight
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
4205Calories
58 gProtein
873 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories4205 kcal
Protein58 g
Carbohydrates873 g
Fiber21 g
Sugars810 g
Total Fat75 g
Saturated Fat5.7 g
Monounsaturated Fat45 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol0 mg
Sodium607 mg
Potassium1181 mg
Calcium566 mg
Iron22 mg
Magnesium413 mg
Phosphorus736 mg
Zinc4.8 mg
Copper2.2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)9.2 mg
Folate145 mcg
Choline94 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 44. The excerpt below is the record exactly as published.
TURKISH DELIGHT. + oz. gelatine. 1 orange, juice and grated rind. + ce. cold’ water. 3 tbsp. lemon juice. + c. boiling water. Candied fruit cut in pieces. 4 G sugar. Chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.