Turkish Delight

Ingredients

• 1 oz. COX’S INSTANT POWDERED GELATINE
• 1 pint water
• 1 lb. sugar
• Juice of 1 lemon
• 2 ozs. finely chopped blanched almonds

Method

1. 1

   Put the Gelatine into a saucepan, add the water, sugar, and lemon juice, bring slowly to boiling point, then boil gently for 7 minutes, stirring occasionally.

2. 2

   Rinse two deep plates with cold water, put the red colouring and vanilla into one, into the other put the almonds, lemon essence, and yellow colouring.

3. 3

   Strain the mixture into each, and stir.

4. 4

   Set in a cold place till cold and firm.

5. 5

   Cut into neat squares, and roll in cornflour.

6. 6

   Then roll in icing sugar and pack in a box, sprinkling icing sugar between each layer.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.

1 oz. OOX’S INSTANT POWDERED GELATINE 1 ib. best losf sugar Carmine colouring Raspberry essence * pint cold water 13 74 75 76 rE 3 02. - OOX’S INSTANT POWDERED GELATINE 2 gills water 1 lb. sugar Juice of 1 lemon Lemon and vanilla sssences and red and yellow eolouring to taste 2ozs. finely chopped blanched almonds inch thick, When set, cut into blocks, using a knife constantly dipped in boiling water, and roll in icing sugar previously rubbed through a hair sieve. TURKISH DELIGHT

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