Cannelons
From The household cook book, 1902
Serves 4
Lay them on blotting paper to absorb superfluous fat, and sprinkle with sugar before serving. Cannelons can be made with any kind of fresh fruit, and are delicious.
Presented as published in 1902. 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
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 264. The excerpt below is the record exactly as published.
CANNELONS. — These are made of puff paste rolled very thin, and cut in pieces about 2 inches wide and 6 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg
Cook this with the app: pantry check, scaling, and the assistant.