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Turnovers
From Harper's cook book encyclopædia, 1902
Serves 7
Sift a little sugar over the turnovers before serving.
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
341Calories
4 gProtein
31 gCarbs
22 gFat
Full nutrition (32 nutrients)
Calories341 kcal
Protein4.1 g
Carbohydrates31 g
Fiber1.1 g
Sugars0.1 g
Total Fat22 g
Saturated Fat5.6 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat5.9 g
Cholesterol0 mg
Sodium351 mg
Potassium43 mg
Calcium6.5 mg
Iron1.9 mg
Magnesium9.1 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate43 mcg
Choline4 mg
Caffeine0 mg
Water6.4 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 289. The excerpt below is the record exactly as published.
i lb. of good pastry ; divide it into six or eight pieces, and roll each piece out to a round shape, about the size of a saucer. Spread a little of the mixture on one half of the round, fold the other half over, fasten the edges securely, and bake on a but- tered tin in a moderate oven. Before serving, sift a little sugar over the turnovers
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