Sausage Turnovers
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
216Calories
12 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories216 kcal
Protein12 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol53 mg
Sodium554 mg
Potassium230 mg
Calcium6 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus100 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate1.5 mcg
Choline39 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 18. The excerpt below is the record exactly as published.
SAUSAGE TURNOVERS Make rich biscuit dough, roll out J4 inch thick and cut the size of a saucer. Place one link sausage or loose sausage made into a roll
Cook this with the app: pantry check, scaling, and the assistant.