Turkish Delight
From Canadian cook book, 1924
Presented as published in 1924. 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
1684Calories
22 gProtein
413 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1684 kcal
Protein22 g
Carbohydrates413 g
Fiber0.8 g
Sugars403 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium191 mg
Potassium76 mg
Calcium62 mg
Iron4.5 mg
Magnesium14 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate33 mcg
Choline13 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 91. The excerpt below is the record exactly as published.
TURKISH DELIGHT. 3 tb. granulated gelatine, e. cold water. 2 c. sugar. y^ c. boiling water. ^ 1 orange, rind and juice. 3 tb. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.