Jam Turnovers
From Borwick's cookery book, 1890
Presented as published in 1890. 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
2894Calories
50 gProtein
359 gCarbs
143 gFat
Full nutrition (33 nutrients)
Calories2894 kcal
Protein50 g
Carbohydrates359 g
Fiber0 g
Sugars4.2 g
Total Fat143 g
Saturated Fat24 g
Monounsaturated Fat62 g
Polyunsaturated Fat45 g
Cholesterol0 mg
Sodium997 mg
Potassium648 mg
Calcium613 mg
Iron26 mg
Magnesium125 mg
Phosphorus693 mg
Zinc3.3 mg
Copper0.7 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1393 mcg
Vitamin E26 mg
Vitamin K156 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)4.3 mg
Riboflavin (B2)2 mg
Niacin (B3)31 mg
Folate727 mcg
Choline21 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 3. The excerpt below is the record exactly as published.
JAM TURNOVERS. i lb. MILLENNIUM flour. ii teaspoonfuls BORWICK'S BAKING POWDER. 6 ozs. margarine. I dessertspoonful sugar. A little milk. Make into a short crust, roll out very thinly, and cut into rounds. Place a little jam on the centre of each. Damp half-way round the edge, then fold over and press edges together. Place on a flat tin and bake. Sprinkle with castor sugar, and serve. 12 BORWICK'S COOKERY BOOK. RAISIN CAKE. \ lb. margarine. 3 ozs sugar. I egg. 1 lb. MILLENNIUM flour
Cook this with the app: pantry check, scaling, and the assistant.