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Beef Cannelon
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for five or six persons.
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
850Calories
62 gProtein
2 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories850 kcal
Protein62 g
Carbohydrates2.3 g
Fiber0.6 g
Sugars0.6 g
Total Fat64 g
Saturated Fat25 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol295 mg
Sodium1042 mg
Potassium1011 mg
Calcium42 mg
Iron5.9 mg
Magnesium62 mg
Phosphorus632 mg
Zinc11 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C11 mg
Vitamin A32 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B61.1 mg
Vitamin B126.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate30 mcg
Choline139 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 213. The excerpt below is the record exactly as published.
Beef Cannelon. — Beat a pound of mode- rately fat bacon or ham in a mortar ; add it to two poimds and a half of under-cooked beef ; mince together very finely along with the rind of a small lemon, a small bunch of sweet herbs, and nutmeg, pepper, and salt according to taste, binding all together with two eggs previously beaten
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