Turkish Delight Candy
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
2750Calories
53 gProtein
534 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories2750 kcal
Protein53 g
Carbohydrates534 g
Fiber16 g
Sugars471 g
Total Fat56 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium352 mg
Potassium1603 mg
Calcium341 mg
Iron14 mg
Magnesium173 mg
Phosphorus676 mg
Zinc3 mg
Copper2.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate96 mcg
Choline19 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 47. The excerpt below is the record exactly as published.
TURKISH DELIGHT CANDY 1 oz. gelatin Rind of 1 lemon V2 cup cold water Juice of 1 orange 1 lb. sugar y2 cup nut meats V2 cup boiling water Pink coloring matter Rind of orange, grated
Cook this with the app: pantry check, scaling, and the assistant.