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Turkish Delight
From The Twin-city housewife, 1920
Serves 2
Mrs. Plato T. Durham
Presented as published in 1920. 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
930Calories
11 gProtein
231 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories930 kcal
Protein11 g
Carbohydrates231 g
Fiber1.4 g
Sugars228 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium76 mg
Calcium27 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline7.4 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 71. The excerpt below is the record exactly as published.
Turkish Delight Soak a box of Knox’s gelatine in two-thirds of a cup of cold water for five minutes. Put one pound of granulated sugar on to boil in two-thirds of a cup of cold water. When it boils add gelatine, boil slowly twenty minutes and add the grated rind and juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.