Turkish Delight

Name: Turkish Delight
Ingredients: 3 tablespoons Knox’s gelatine; 2 cups sugar; Grated rind and juice 1 lemon; Grated rind and juice 1 orange; 4 cup cold water; 4 cup hot water; Red, yellow or green coloring

From The Central cook book, 1924

Miss Mary D. Gerores.

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

1630Calories

21 gProtein

401 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1630 kcal

Protein21 g

Carbohydrates401 g

Fiber0 g

Sugars401 g

Total Fat1.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium56 mg

Potassium13 mg

Calcium21 mg

Iron0.5 mg

Magnesium7.8 mg

Phosphorus9.5 mg

Zinc0.1 mg

Copper0.6 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate7.3 mcg

Choline9.4 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 63. The excerpt below is the record exactly as published.

Turkish Delight 3 tablespoons Knox’s gelatine. 2 cups sugar. Grated rind and juice 1 lemon. Grated rind and juice 1 orange. 4 cup cold water. 4 cup hot water. Red, yellow or green coloring

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