Turkish Delight

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• t lb. sugar
• 1 gill water
• 1 teaspoonful rum
• 1 teaspoonful rose essence
• 4 gill orange juice
• Icing sugar
• Carmine

Method

1. 1

   Dissolve the 1 lb. sugar in the water, then bring it to boiling point, and boil for five minutes.

2. 2

   Dissolve the Gelatine in the orange juice, and add it to the hot sugar syrup.

3. 3

   Stir till the mixture cools to blood heat.

4. 4

   Add the essence, rum, and colouring, then add 1 oz. sifted icing sugar.

5. 5

   Mix thoroughly, and pour into a buttered tin.

6. 6

   When firm, turn out on a paper dusted with icing sugar.

7. 7

   Cut into squares, dust well with icing sugar, and pack into boxes with plenty of icing sugar between the layers.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 42. The excerpt below is the record exactly as published.

TURKISH DELIGHT (Illustrated on page 84) 4 oz. COX’S INSTANT POWDERED GELATINE t lb. sugar 1 gill water 1 teaspoonful rum Icing sugar Carmine 4 gill orange juice : 1 teaspoonful rose essence

Cook this with the app: pantry check, scaling, and the assistant.