TURKISH DELIGHT
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
3097Calories
0 gProtein
801 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories3097 kcal
Protein0 g
Carbohydrates801 g
Fiber0 g
Sugars803 g
Total Fat2.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium18 mg
Calcium15 mg
Iron0.4 mg
Magnesium4.8 mg
Phosphorus0 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 33. The excerpt below is the record exactly as published.
TURKISH DELIGHT. 1 box gelatine (add red coloring), small % cup of water. Soak till gelatine is dissolved. 1 orange rind and juice, 1 lemon rind and juice, 4 cups granulated sugar, small % cup water
Cook this with the app: pantry check, scaling, and the assistant.