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Turn-overs
From The new Kentucky home cook book, 1884
Serves 6
A. B.
Presented as published in 1884. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.3 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0.7 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium12 mg
Calcium14 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.4 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 118. The excerpt below is the record exactly as published.
Turn-overs. Take dried peaches or apples, wash and put into a kettle with a little water. Cook until the fruit is perfectly soft, then put into a bowl and mash very fine ; sweeten to taste ; add one tea-spoonful of ground cinnamon, and one tea-spoon- ful of ground cloves
Cook this with the app: pantry check, scaling, and the assistant.