Cannelons
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars3.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.1 mg
Potassium5.1 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water2 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 27. The excerpt below is the record exactly as published.
Cannelons. Make some puff pastry ; roll it out very thin ; cut it into pieces two inches wide and six inches long. Place a tea- spoonful of jam on each piece ; fold it over twice ; press the edges firmly together with white of egg. Have ready a pan of hot clarified fat
Cook this with the app: pantry check, scaling, and the assistant.