Turkish Delight

Ingredients

• 2 envelopes Knox Sparkling Gelatine
• 1 large juicy orange
• 1 lemon
• 1 pound granulated sugar
• two-thirds cup cold water
• there should be one-half large cup of fruit juice
• a teaspoon of cornstarch

Method

1. 1

   Soak the gelatine in cold water for five minutes.

2. 2

   Boil sugar in cold water, then add gelatine.

3. 3

   Boil for twenty minutes, then add grated rind and juice of orange and lemon.

4. 4

   Pour into a wet tin and set.

5. 5

   Cut into cubes and roll in confectioner's sugar mixed with cornstarch.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 100. The excerpt below is the record exactly as published.

Turkish Delight 2 envelopes Knox Sparkling Gelatine 1 large juicy orange 1 lemon 1 pound granulated sugar Soak the gelatine in two-thirds cup cold water five minutes. Put sugar on stove in two-thirds cup cold water, and when it comes to boiling point add the gelatine. Boil slowly but steadily twenty minutes and add the grated rind and juice of the orange, and the juice of the lemon (there should be one-half large cup of fruit juice). Wet tin with cold water and pour in the mixture to the depth of one inch. When firmly set immerse mould in warm water; turn out and cut in cubes, and roll in confectioner's sugar to which has been added a teaspoon of cornstarch

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