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Cannelon of Beef

Name: Cannelon of Beef
Yield: 1 servings
Ingredients: One pound round steak chopped fine; one egg; one tablespoon each of butter; one tablespoon each of parsley; two tablespoons of bread crumbs; two teaspoons of lemon juice; salt and pepper to taste

From The Twin-city housewife, 1920

Serves 1

Recipe by Mrs. O. C. Smith.

Presented as published in 1920. 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

1000Calories

102 gProtein

11 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1000 kcal

Protein102 g

Carbohydrates11 g

Fiber0.8 g

Sugars1.3 g

Total Fat69 g

Saturated Fat22 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol549 mg

Sodium428 mg

Potassium1616 mg

Calcium152 mg

Iron9.7 mg

Magnesium115 mg

Phosphorus1030 mg

Zinc18 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C9.9 mg

Vitamin A99 mcg

Vitamin E2.2 mg

Vitamin K80 mcg

Vitamin B62.9 mg

Vitamin B127.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)29 mg

Folate97 mcg

Choline542 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 23. The excerpt below is the record exactly as published.

Cannelon of Beef One pound round steak chopped fine, one egg, one tablespoon each of butter and parsley, two tablespoons of bread crumbs, two teaspoons of lemon juice, salt and pepper to taste

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