Turkish Delight
From Blue Ribbon cook book, 1905
Nuts, fruit and coloring matter may be added, if desired.
Presented as published in 1905. 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
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 65. The excerpt below is the record exactly as published.
Turkish Delight—4 tablespoons gelatine, 14 cup cold water, 2 cups sugar, 14 cup boiling water, juice of 1 lemon, juice of 1 large orange, grated rind of orange
Cook this with the app: pantry check, scaling, and the assistant.