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Turnovers
From Cassell's dictionary of cookery, 1892
Serves 8
Time to bake: 15 to 20 minutes. One pound of pastry makes two dozen turnovers.
Presented as published in 1892. 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
302Calories
4 gProtein
27 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories302 kcal
Protein4.3 g
Carbohydrates27 g
Fiber1 g
Sugars0.1 g
Total Fat20 g
Saturated Fat4.9 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat5.2 g
Cholesterol0 mg
Sodium307 mg
Potassium38 mg
Calcium5.7 mg
Iron1.6 mg
Magnesium7.9 mg
Phosphorus38 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K8.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate38 mcg
Choline3.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2076. The excerpt below is the record exactly as published.
Turnovers. — Make some good pastry, roll it out to the thickness of a quarter of an inch, and stamp it in rounds from four to seven inches in diameter, lay fresh fruit and sugar, or jam, on one half of the pastry, moisten the edges, and turn the other half right over. Press the edges closely, ornament them in any way, and brush the turnovers with white of egg
Cook this with the app: pantry check, scaling, and the assistant.