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Raisin Turnovers
From The Rural cook book, 1907
Serves 1
A delightful turnover filled with a sweet raisin mixture.
Presented as published in 1907. 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
701Calories
13 gProtein
172 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein13 g
Carbohydrates172 g
Fiber24 g
Sugars6.9 g
Total Fat6.3 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium131 mg
Potassium1893 mg
Calcium221 mg
Iron6.7 mg
Magnesium84 mg
Phosphorus261 mg
Zinc1.3 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C178 mg
Vitamin A83 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.6 mg
Folate62 mcg
Choline161 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The Rural cook book (1907), page 35. The excerpt below is the record exactly as published.
Raisin Turnovers,— One cupful of seeded raisins, the rind of a lemon, or a few pieces of candied lemon or orange peel, and a small piece of preserved citron, chop all together finely, stir into this one beaten egg, and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.