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Jam Turnovers
From A year's cookery, 1880
Serves 1
Fresh fruit can be used instead of jam, but should be partially stewed if it doesn't fall easily.
Presented as published in 1880. 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
287Calories
2 gProtein
53 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein1.6 g
Carbohydrates53 g
Fiber0.7 g
Sugars37 g
Total Fat8.1 g
Saturated Fat2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium134 mg
Potassium35 mg
Calcium8.3 mg
Iron0.8 mg
Magnesium4.5 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate18 mcg
Choline4 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 265. The excerpt below is the record exactly as published.
Jam Turnovers. Baked. Hot Buttered Toast. Curried Rabbit. Dry Toast. Boiled Rice. Brown and White Bread Cauliflowers. and Butter. Hydropathic Pudding Milk Porridge. Custard. Cheese. Marketing. For the Day.— Two pounds of lean Beef, cut in a thick slice (February 14th); a good-sized fresh Haddock (September 4th) ; four ounces of Beef Suet ; two moderate-sized Ostend Rabbits (January 21th); Cauliflowers ; a pennyworth of German Yeast ; Apples and Damsons for pies. For To-morrow.— A tin of Sardines (January 12th) ; Sea Biscuits, if not in the house. Breakfast. — Kedgeree (January lOtli) ; Boiled Tongue (January 2nd) ; Milk Porridge (June 13th). Luncheon. — Beef a la Mode (February 14th). Jam Turnovers. — These can be made with the pastry to-day. Take the trimmings of the pastry, and roll it out to the thickness of a quarter of an inch. Stamp it into rounds with a small saucer ; spread a little jam upon one half, moisten the edges with water, and turn the other half over. Press the edges of pastry together, brush them over with water, sprinkle a little white sugar on the top
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