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Turkish Paste
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 3
Presented as published in 1914. 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
758Calories
8 gProtein
187 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein8.3 g
Carbohydrates187 g
Fiber0 g
Sugars186 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium24 mg
Potassium60 mg
Calcium12 mg
Iron0.2 mg
Magnesium6.4 mg
Phosphorus9.2 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline3.9 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 105. The excerpt below is the record exactly as published.
TURKISH PASTE. 1 oz. sheet gelatine % C. cold water 1 lb. granulated sugar y2 C. water Rind 1 orange (no white) 1-3 C. orange juice :; T. lemon juice M? C. confectioner's sugar
Cook this with the app: pantry check, scaling, and the assistant.