Cannelon of Beef or Mutton

Name: Cannelon of Beef or Mutton
Ingredients: 1 lb. cold beef, minced; a small onion; 2 ozs. bread crumbs; 1 yolk; salt; pepper; cayenne to taste; 1 teaspoonful chopped parsley; a little thyme; 1 mushroom or pickled walnut, chopped

From Sea Cookery, 1911

Garnish with parsley and yolks of eggs.

Presented as published in 1911. 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

1659Calories

90 gProtein

55 gCarbs

117 gFat

Full nutrition (33 nutrients)

Calories1659 kcal

Protein90 g

Carbohydrates55 g

Fiber5.1 g

Sugars10 g

Total Fat117 g

Saturated Fat47 g

Monounsaturated Fat50 g

Polyunsaturated Fat6.1 g

Cholesterol519 mg

Sodium697 mg

Potassium1560 mg

Calcium196 mg

Iron12 mg

Magnesium117 mg

Phosphorus902 mg

Zinc18 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C11 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K4.5 mcg

Vitamin B61.8 mg

Vitamin B1213 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)20 mg

Folate146 mcg

Choline157 mg

Caffeine0 mg

Water406 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 55. The excerpt below is the record exactly as published.

CANNELON OF BEEF OR MUTTON. 1 lb. cold beef, minced a small onion 2 ozs. bread crumbs 1 yolk salt pepper and cayenne to taste 1 teaspoonful chopped parsley a little thyme 1 mushroom or pickled walnut, chopped

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