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Cannelon of Beef

Name: Cannelon of Beef
Yield: 3 servings
Ingredients: Two pounds of lean beef (cut from the round); grated rind of 1/2 lemon; 1 tablespoon of finely chopped parsley; 1 egg; 1/2 teaspoon onion juice; 2 tablespoons melted butter; a dash of nutmeg; 1 teaspoon salt; 1/2 teaspoon pepper

From Kentucky receipt book, 1903

Serves 3

Presented as published in 1903. 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

554Calories

68 gProtein

3 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories554 kcal

Protein68 g

Carbohydrates3.2 g

Fiber1.9 g

Sugars0.8 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol281 mg

Sodium1004 mg

Potassium1080 mg

Calcium81 mg

Iron7.1 mg

Magnesium67 mg

Phosphorus662 mg

Zinc16 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C24 mg

Vitamin A98 mcg

Vitamin E1 mg

Vitamin K30 mcg

Vitamin B61.7 mg

Vitamin B128 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)17 mg

Folate28 mcg

Choline238 mg

Caffeine0 mg

Water242 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 32. The excerpt below is the record exactly as published.

Oannelon of Beef. Two pounds of lean beef (cut from the round), grated rind of ^2 lemon, 1 tablespoon of fihely chopped parsley, 1 egg, ^ teaspoon onion juice, 2 tablespoons melted butter, a dash of nutmeg, 1 tea- spoon sal

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