Cannelon (Hot)

Name: Cannelon (Hot)
Ingredients: 1 lb. of underdone roast beef; rather over 6½ oz. of minced ham; a sprinkling of the grated rind of lemon; some parsley; a little thyme well minced; 1 small egg

From Entrees made easy, 1905

Any meat can be used.

Presented as published in 1905. 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

556Calories

36 gProtein

4 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories556 kcal

Protein36 g

Carbohydrates3.8 g

Fiber0 g

Sugars0.2 g

Total Fat43 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol315 mg

Sodium2356 mg

Potassium642 mg

Calcium46 mg

Iron2.3 mg

Magnesium35 mg

Phosphorus388 mg

Zinc4.1 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.7 mg

Folate25 mcg

Choline275 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 19. The excerpt below is the record exactly as published.

Cannelon (Hot). Mince 1 lb. of underdone roast beef, and mix it with rather over 6| oz. of minced ham, a sprinkling of the grated rind of lemon, some parsley, a little thyme well minced, and a sea- soning of salt and pepper, and work in 1 small egg

Cook this with the app: pantry check, scaling, and the assistant.