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Turkish Delight
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
410Calories
26 gProtein
76 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein26 g
Carbohydrates76 g
Fiber1.6 g
Sugars53 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium327 mg
Potassium147 mg
Calcium99 mg
Iron8.4 mg
Magnesium20 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate60 mcg
Choline19 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 194. The excerpt below is the record exactly as published.
Turkish Delight. 1 oz. Cox's Gelatine, f teaspoonful Tartaric Acid, 2 breakfastcupful Castor Sugar, i teacupful Cold Water, | cupful Boiling Water, 1 teaspoonful Essence Vanilla, juice of a Lemon, and a little Carmine to colour
Cook this with the app: pantry check, scaling, and the assistant.