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Rhubarb Turnovers
From Harper's cook book encyclopædia, 1902
Serves 4
Time to bake, about twenty minutes.
Presented as published in 1902. 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
54Calories
1 gProtein
8 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein1.4 g
Carbohydrates7.8 g
Fiber2.1 g
Sugars1.2 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium36 mg
Potassium328 mg
Calcium97 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K34 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline7.2 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 294. The excerpt below is the record exactly as published.
Rhubarb Turnovers PIES, ETC. Pillau, East Indian Rhubarb Turnovers. — Make a little good pastry and roll it out to the thickness of a quarter of an inch. Stamp it out in rounds from four to six inches in diameter, and lay upon one-half of the pastry a little young rhubarb, cut small, or a little stewed rhubarb. Add sugar to taste and sprinkle a little powdered ginger over the fruit
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