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Cannelon (a la Françoise)

Name: Cannelon (a la Françoise)
Yield: 6 servings
Ingredients: a pound of underdressed beef; half a pound of bacon; a little pepper; a little salt; a little nutmeg; a teaspoonful of chopped parsley; the same of marjoram; the same of thyme; with beaten egg

From Cassell's dictionary of cookery, 1892

Serves 6

Time to bake: three-quarters of an hour.

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

396Calories

19 gProtein

5 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories396 kcal

Protein19 g

Carbohydrates4.5 g

Fiber0.4 g

Sugars0.3 g

Total Fat33 g

Saturated Fat12 g

Monounsaturated Fat14 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol85 mg

Sodium749 mg

Potassium296 mg

Calcium20 mg

Iron1.9 mg

Magnesium21 mg

Phosphorus190 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C0.5 mg

Vitamin A10 mcg

Vitamin E0.2 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.6 mg

Folate15 mcg

Choline25 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 308. The excerpt below is the record exactly as published.

Cannelon (a la Fran9aise).— Mince a pound of underdressed beef and half a pound of bacon, and mix them well together, season with a little pepper, salt, and nutmeg, a tea- spoonful of chopped parsley, and the same of marjoram and thyme. Bind aU together with beaten egg

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