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Turkish Delight
From The Portland Woman's Exchange Cook Book, 1913
Serves 24
Leave for another day before eating.
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
240Calories
4 gProtein
38 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein3.9 g
Carbohydrates38 g
Fiber1.4 g
Sugars34 g
Total Fat8.4 g
Saturated Fat0.7 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat3.4 g
Cholesterol2.3 mg
Sodium26 mg
Potassium94 mg
Calcium36 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate3.6 mcg
Choline1.6 mg
Caffeine0 mg
Alcohol0.4 g
Water15 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 94. The excerpt below is the record exactly as published.
Turkish Delight. 1 quart white sugar dissolved in Yi cup cold water. 1 box Cox or Knox gelatine dissolved in a little warm water and dissolved in 1 cup boiling water. Juice of 1 lemon and grated rind and juice of 1 orange. % lb. almonds, blanched and chopped. J4 lb. walnuts, chopped. 2 tablespoons whisky
Cook this with the app: pantry check, scaling, and the assistant.