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Turkish Paste
From Mary Jane's cook book, 1916
Serves 2
Miss n. B., Eoxbury.
Presented as published in 1916. 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
521Calories
12 gProtein
123 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein12 g
Carbohydrates123 g
Fiber1.6 g
Sugars118 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium231 mg
Calcium33 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate33 mcg
Choline7.6 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 29. The excerpt below is the record exactly as published.
TURKISH PASTE. Granulated gelatine, 1 box. Lemon, 1. Orange juice, 2-3 cup. Water, y2 cup. Sugar, 1 cup. Candled cherries, 3 tablespoons.
Cook this with the app: pantry check, scaling, and the assistant.