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Lemon Turnovers
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for six or eight turnovers.
Presented as published in 1892. 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
264Calories
5 gProtein
22 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein5.4 g
Carbohydrates22 g
Fiber0 g
Sugars7.5 g
Total Fat17 g
Saturated Fat9.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol136 mg
Sodium39 mg
Potassium72 mg
Calcium27 mg
Iron1.5 mg
Magnesium8.9 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate42 mcg
Choline75 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 838. The excerpt below is the record exactly as published.
Lemon Turnovers. — Rub an ounce of loaf sugar upon the rind of a lemon. Crush it, and dissolve it in two table-spoonfuls of milk. Add three dessert-spoonfuls of flour, two ounces of clarified butter, and two well-beaten eggs
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