Turkish Delight
From Blue Ribbon and Pure Gold 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
Nutrition per serving
1943Calories
34 gProtein
471 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1943 kcal
Protein34 g
Carbohydrates471 g
Fiber11 g
Sugars435 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium375 mg
Potassium781 mg
Calcium282 mg
Iron10 mg
Magnesium63 mg
Phosphorus128 mg
Zinc0.7 mg
Copper1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C266 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate143 mcg
Choline21 mg
Caffeine0 mg
Water620 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 65. The excerpt below is the record exactly as published.
Turkish Delight—4 tablespoons gelatine, } cup cold water, 2 cups sugar, $ 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.