Turkish Confection
A historical recipe from Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915).
A historical recipe
Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Project Gutenberg eBook #43370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish, by Wright, Mary M. (Mary Mason) (1915). Digitised by Project Gutenberg, eBook #43370 (https://www.gutenberg.org/ebooks/43370). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Turkey. Associated with Turkey by a demonym leading its title: Turkish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two cupfuls of granulated sugar
- one-half cupful of water
- a half cupful of cold water
- one cupful of orange juice
- two tablespoonfuls of lemon juice
Method
- Take two cupfuls of granulated sugar and one-half cupful of water, place in a double boiler and bring to a boil, then add one ounce of best gelatine (pink or red gelatine can be used) that has been dissolved in a half cupful of cold water.
- Bring to the boiling point and let it simmer for twenty minutes.
- Remove from the fire and add one cupful of orange juice, two tablespoonfuls of lemon juice, the grated rind of one orange, and the grated rind of one-half lemon.
- Dust a pan with corn-starch and powdered sugar, pour in the mixture and let stand for about twelve hours or until perfectly cool and firm.
- Cut into cubes and dust with powdered sugar.