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Turkish Delight
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
660Calories
9 gProtein
156 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein8.6 g
Carbohydrates156 g
Fiber0.3 g
Sugars148 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol55 mg
Sodium55 mg
Potassium33 mg
Calcium20 mg
Iron1 mg
Magnesium5.9 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.9 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate17 mcg
Choline26 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 32. The excerpt below is the record exactly as published.
Turkish Delight Half a package of gelatine, soaked three minutes in three- quarters cup water, ten ounces granulated sugar dissolved in three-quarters cup of water; when hot add the soaked gelatine and boil twenty minutes. Have the juice and rind of one lemon
Cook this with the app: pantry check, scaling, and the assistant.