Fruit Turnovers
From Plain cookery recipes, 1908
Presented as published in 1908. 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
113Calories
1 gProtein
10 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories113 kcal
Protein1.4 g
Carbohydrates10 g
Fiber0.8 g
Sugars0 g
Total Fat7.4 g
Saturated Fat1.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium116 mg
Potassium14 mg
Calcium2.2 mg
Iron0.6 mg
Magnesium2.9 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline1.4 mg
Caffeine0 mg
Water4.7 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 33. The excerpt below is the record exactly as published.
Fruit Turnovers. Short crust pastry. | Jam, or stewed fruit
Cook this with the app: pantry check, scaling, and the assistant.