Turkish Paste with French Fruit, Chocolate Flavored
A historical recipe from Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909).
A historical recipe
Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Project Gutenberg eBook #13177.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Source and licence
From Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Maria Parloa, Janet McKenzie Hill (1909). Digitised by Project Gutenberg, eBook #13177 (https://www.gutenberg.org/ebooks/13177). 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.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- a cup of cold water
- 2 cups of sugar
- 1 teaspoonful of ground cinnamon
- 1 teaspoonful of vanilla extract
- 1 cup of French candied fruit
- a cup of cold water over
Method
- 3 level tablespoonfuls of granulated gelatine, 1/2 a cup of cold water, 2 cups of sugar, 2/3 a cup of cold water, 1 teaspoonful of ground cinnamon, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla extract, 1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.
- Let the gelatine stand in the half cup of cold water until it has taken up all of the water.
- Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes;
- add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit;
- let stand in a cool place for a time, then when it thickens a little turn into an un_buttered bread pan and set aside until the next day.
- To unmold separate the paste from the pan--at the edge--with a sharp-pointed knife.
- Sift confectioner's sugar over the top, then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar;
- cut into strips, then into small squares.
- Roll each square in confectioner's sugar.
- In cutting keep sugar between the knife and the paste.