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Turban
From Handbook of practical cookery, 1886
Serves 4
Presented as published in 1886. 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
703Calories
12 gProtein
111 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories703 kcal
Protein12 g
Carbohydrates111 g
Fiber4.5 g
Sugars54 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol60 mg
Sodium442 mg
Potassium492 mg
Calcium263 mg
Iron4.1 mg
Magnesium57 mg
Phosphorus191 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate4.5 mcg
Choline4.3 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 112. The excerpt below is the record exactly as published.
Turban. — One pint of red currants, one pint of raspberries, six ounces of sugar, twelve slices of very thinly-cut breadj one half pint double cream
Cook this with the app: pantry check, scaling, and the assistant.