Lemon Turnovers
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
2889Calories
15 gProtein
744 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2889 kcal
Protein15 g
Carbohydrates744 g
Fiber27 g
Sugars402 g
Total Fat4.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium120 mg
Potassium3197 mg
Calcium124 mg
Iron13 mg
Magnesium129 mg
Phosphorus344 mg
Zinc1.1 mg
Copper1.3 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)7.5 mg
Folate90 mcg
Choline11 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 26. The excerpt below is the record exactly as published.
LEMON TURNOVERS. Mrs. E. H. Wood, Omaha, Neb. 2 cups chopped raisins. V2 eup cracker crumbs. 2 cups sugar. 2 tablespoons water
Cook this with the app: pantry check, scaling, and the assistant.