Turnovers
From Trinity cook book, 1925
Presented as published in 1925. 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
1884Calories
55 gProtein
400 gCarbs
18 gFat
Full nutrition (21 nutrients)
Calories1884 kcal
Protein55 g
Carbohydrates400 g
Sugars13 g
Total Fat18 g
Cholesterol31 mg
Sodium12 mg
Potassium685 mg
Calcium97 mg
Iron28 mg
Magnesium134 mg
Phosphorus544 mg
Zinc3.6 mg
Copper0.8 mg
Manganese3.8 mg
Vitamin B60.3 mg
Thiamin (B1)4.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)34 mg
Folate803 mcg
Water52 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 12. The excerpt below is the record exactly as published.
TURNOVERS Scald one pint of sweet milk and add one large tablespoon of butter (or butter and lard mixed) and one tablespoon of sugar. Cool slightly and mix to a sponge with one yeast cake dissolved in one-half a cup of warm water and about four cups of flour
Cook this with the app: pantry check, scaling, and the assistant.