Turkish Delight
From The St. Mungo cookery book, 1904
Recipe contributed by Miss Stenhouse.
Presented as published in 1904. 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
1870Calories
25 gProtein
461 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1870 kcal
Protein25 g
Carbohydrates461 g
Fiber2.8 g
Sugars455 g
Total Fat1.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium62 mg
Potassium152 mg
Calcium46 mg
Iron1.1 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline16 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 71. The excerpt below is the record exactly as published.
TURKISH DELIGHT. I lb; sugar. . Juice of r lemon. I oz. gelatine. r teacupful water
Cook this with the app: pantry check, scaling, and the assistant.