Turkish Delights
From With a saucepan over the sea, 1902
Serves 8
They will keep some time in tin boxes.
Presented as published in 1902. 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
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 72. The excerpt below is the record exactly as published.
TURKISH DELIGHTS. These are the sweetmeats of the harem, imported at such high prices. Boil 2^ pounds of loaf sugar with i^ pints of water; when it is clear, add 65 drachms of starch, dissolved in a little cold water. Stir until the sugar has become a thick paste, add 25 drachms of water and i cup of chopped 221 With a Saucepan over the Sea almonds ; flavor with rose, lemon, or any fruit extract
Cook this with the app: pantry check, scaling, and the assistant.