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Cannelon a la Royale
From Soyer's standard cookery, 1912
Serves 2
For the sauce, rub tomatoes through a sieve, season, and reduce.
Presented as published in 1912. 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
612Calories
70 gProtein
7 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein70 g
Carbohydrates7.4 g
Fiber2.7 g
Sugars0.8 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol421 mg
Sodium1083 mg
Potassium1166 mg
Calcium93 mg
Iron4.3 mg
Magnesium102 mg
Phosphorus813 mg
Zinc10 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C1.7 mg
Vitamin A81 mcg
Vitamin E1.4 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)22 mg
Folate66 mcg
Choline223 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 136. The excerpt below is the record exactly as published.
Cannelon a la Royale. Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a meat chopper twice. Add to it six ounces of cooked ham, fat and lean together, also minced. Mix; then add pepper and salt to taste, a teaspoonful of minced parsley, a teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.