Jam Turnovers
From Sea Cookery, 1911
Made and baked exactly like Jam Puffs, but different in shape.
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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars3.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium5.1 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water2 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 94. The excerpt below is the record exactly as published.
half a teaspoonful of jam in the centre of each and then fold them ovei into a triangular shape, taking care to completely envelop the jam. Put them folded side downward on a baking sheet, nick them twice with a knife, eggwash each and sprinkle them with sugar, and bake in a very hot oven (425° F.) fifteen minutes. 155 JAM TURNOVERS
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