vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Bhubarb Turnovers
From Cassell's dictionary of cookery, 1892
Serves 1
Probable cost: Id. each.
Presented as published in 1892. 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
214Calories
9 gProtein
16 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories214 kcal
Protein8.7 g
Carbohydrates16 g
Fiber2.2 g
Sugars1.3 g
Total Fat13 g
Saturated Fat3.6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol186 mg
Sodium200 mg
Potassium372 mg
Calcium116 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C8 mg
Vitamin A85 mcg
Vitamin E0.9 mg
Vitamin K33 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate46 mcg
Choline155 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1524. The excerpt below is the record exactly as published.
Bhubarb Turnovers.— Make a little good pastry, and roll it out to the thickness of a quarter of an inch. Stamp it out in rounds from four to six inches in diameter, and lay upon one-half of the pastry a httle yoimg rhubarb cut small or a little stewed rhubarb. Add sugar to taste, and sprinkle a little powdered ginger over the fruit. Turn the pastry over, pinch the edges closely together, and brush the turnovers with white of egg. Sprinkle a little powdered white sugar over them
Cook this with the app: pantry check, scaling, and the assistant.