vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fig Turnovers
From Lessons in cooking through preparation of meals, 1912
Serves 3
Serve warm with cream or milk and sugar.
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
633Calories
19 gProtein
128 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein19 g
Carbohydrates128 g
Fiber3.9 g
Sugars26 g
Total Fat12 g
Saturated Fat2.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol87 mg
Sodium1075 mg
Potassium627 mg
Calcium529 mg
Iron8.5 mg
Magnesium70 mg
Phosphorus400 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D1.1 mcg
Vitamin C2.7 mg
Vitamin A62 mcg
Vitamin E0.4 mg
Vitamin K6.3 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.1 mg
Folate216 mcg
Choline70 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 114. The excerpt below is the record exactly as published.
Fig Turnovers Mix and sift 3 c flour, ^ t salt and 4 t baking-powder. FEBRUABY MENUS 205 Rub i^ T butter into the flour; then beat i egg, add to it I c milk
Cook this with the app: pantry check, scaling, and the assistant.