Apple and Cheese Turnovers

Name: Apple and Cheese Turnovers
Ingredients: six heaping tablespoonfuls of flour; three tablespoonfuls lard and butter; a saltspoonful of salt; just enough water to roll out; some nice tart apples; sprinkle sugar over the apple; sprinkle cinnamon over the apple; a tiny piece of butter on top

From Standard Paper-Bag Cookery, 1912

Serve warm.

Presented as published in 1912. 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

526Calories

5 gProtein

36 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories526 kcal

Protein5.2 g

Carbohydrates36 g

Fiber0 g

Sugars0 g

Total Fat41 g

Saturated Fat25 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.5 g

Cholesterol103 mg

Sodium1.7 mg

Potassium66 mg

Calcium11 mg

Iron2.6 mg

Magnesium13 mg

Phosphorus52 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A339 mcg

Vitamin E1.1 mg

Vitamin K3.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.2 mg

Folate75 mcg

Choline9 mg

Caffeine0 mg

Water4.7 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 56. The excerpt below is the record exactly as published.

Apple and Cheese Turnovers. — Make a crust, using six heaping tablespoonfuls of flour, three table- spoonfuls lard and butter, half and half, a saltspoonful of salt and just enough water to roll out. Mark out into squares of about four inches. Have ready some nice tart apples sliced fine, and also cheese sliced very thin. Fill each one with apples, sprinkle sugar and cinnamon over the apple, put a tiny piece of butter on top

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