Jam Turnover
From Paper-bag cookery, 1911
Ensure the jam is thickly spread.
Presented as published in 1911. 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
2792Calories
26 gProtein
409 gCarbs
117 gFat
Full nutrition (33 nutrients)
Calories2792 kcal
Protein26 g
Carbohydrates409 g
Fiber3.5 g
Sugars169 g
Total Fat117 g
Saturated Fat33 g
Monounsaturated Fat49 g
Polyunsaturated Fat26 g
Cholesterol116 mg
Sodium111 mg
Potassium573 mg
Calcium119 mg
Iron14 mg
Magnesium75 mg
Phosphorus306 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D5.4 mcg
Vitamin C28 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)15 mg
Folate398 mcg
Choline171 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.
jam turnover will be just the right sort of substantial dish to follow the beef. For this you must have a bag. Rub 4 ozs. of lard or good dripping into Yz lb. of flour salted to taste till it crumbles well. Add sufficient cold water to make to a stiff paste ; roll out twice. Mark out a square and spread this thickly with any kind of jam liked
Cook this with the app: pantry check, scaling, and the assistant.