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TURKISH DELIGHT
From Royal Victoria cook book, 1900
Serves 2
Presented as published in 1900. 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
977Calories
14 gProtein
241 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories977 kcal
Protein14 g
Carbohydrates241 g
Fiber3.2 g
Sugars235 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium225 mg
Calcium62 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C80 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline8 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 72. The excerpt below is the record exactly as published.
TURKISH DELIGHT.’—Soak 1 ounce sheet gelatine in $ cup cold water for 2 hours. Put 1 pound white sugar to boil, and when at boiling point add soaked gelatine. Let it simmer slowly for 20 minutes after adding gelatine, then add the grated rind and juice of 1 orange, juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.