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Turkish Delight
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
899Calories
14 gProtein
218 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories899 kcal
Protein14 g
Carbohydrates218 g
Fiber0.7 g
Sugars206 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium167 mg
Potassium159 mg
Calcium57 mg
Iron4.3 mg
Magnesium16 mg
Phosphorus27 mg
Zinc0.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate43 mcg
Choline8.2 mg
Caffeine0 mg
Water185 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.
TURKISH DELIGHT 1 ounce sheet gelatine Grated rind 1 orange VY cup cold water Y cup orange juice 2 cups sugar 3 tablespoons lemon juice Y cup boiling water Red food color
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