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Pastry for Turnovers
From Cassell's dictionary of cookery, 1892
Serves 1
Serve turnovers in the dish they were baked.
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
837Calories
37 gProtein
133 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein37 g
Carbohydrates133 g
Fiber0 g
Sugars0.6 g
Total Fat40 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol624 mg
Sodium5070 mg
Potassium445 mg
Calcium124 mg
Iron12 mg
Magnesium64 mg
Phosphorus486 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate343 mcg
Choline441 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2151. The excerpt below is the record exactly as published.
half a salt-spoonful of salt with six ounces of baked flour, then rubbing into this one ounce of butter, and working into the mix- ture the yolks of three eggs beaten up with a wine-glassful of cold water
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