Publisher's Synopsis
Excerpt from Three Years in Constantinople, or Domestic Manners of the Turks in 1844, Vol. 2 of 3
Confectionary does not form a distinct portion of a Turkish dinner; it is generally eaten at luncheon, or at intervening periods of the day. Sweetmeats, such as preserved strawberries or cherries, are usually offered with fresh water when visiters arrive, especially by Armenians. At circumcision feasts and weddings vast quantities of confectionary are consumed; travs and baskets filled with every possible variety are handed round to guests.
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