dairy-freenut-freesoy-freeshellfish-free
Cannelon Beef
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
71Calories
2 gProtein
9 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein2.5 g
Carbohydrates9.1 g
Fiber1.3 g
Sugars1 g
Total Fat2.8 g
Saturated Fat1.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol31 mg
Sodium502 mg
Potassium65 mg
Calcium32 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0.5 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate17 mcg
Choline26 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 141. The excerpt below is the record exactly as published.
Cannelon Beef Two pounds of steak chopped fine, a little grated nutmeg, tablespoon of Worcestershire sauce, teaspoon of salt, pinch of pepper, one beaten egg, half a cup of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.