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Cannellons of Chicken (Marseilles)
From With a saucepan over the sea, 1902
Serves 1
Serve in a pile with sauce or parsley.
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
871Calories
62 gProtein
25 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories871 kcal
Protein62 g
Carbohydrates25 g
Fiber7.2 g
Sugars0.5 g
Total Fat71 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol548 mg
Sodium11116 mg
Potassium1222 mg
Calcium277 mg
Iron7.3 mg
Magnesium115 mg
Phosphorus737 mg
Zinc5.3 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D0.9 mcg
Vitamin C33 mg
Vitamin A243 mcg
Vitamin E1.5 mg
Vitamin K452 mcg
Vitamin B60.5 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate101 mcg
Choline285 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.
CANNBLONS OP CHICKEN. (Marseilles.) This is a combination of croquette and ravioliy which is a popular dish in Italy. As we go south in France, approaching Spain or Italy, we find borrowed traits of cookery. Chop fine i cup of cooked chicken, mix with a spoonful each of flour and butter, 2 spoonfuls of cream, the yolk of an egg, salt, and pepper, and some parsley. Make into a thick paste. Roll out some fine puflT past
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