Cannelons
From The "Queen" cookery books: Entrees, 1901
Great for using up various meats.
Presented as published in 1901. 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
970Calories
115 gProtein
18 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories970 kcal
Protein115 g
Carbohydrates18 g
Fiber11 g
Sugars4.5 g
Total Fat47 g
Saturated Fat16 g
Monounsaturated Fat22 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol635 mg
Sodium4543 mg
Potassium2049 mg
Calcium226 mg
Iron8.8 mg
Magnesium122 mg
Phosphorus1412 mg
Zinc13 mg
Copper0.8 mg
Manganese0 mg
Vitamin D5.6 mcg
Vitamin C129 mg
Vitamin A163 mcg
Vitamin E2.6 mg
Vitamin K0.3 mcg
Vitamin B61.8 mg
Vitamin B124 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)27 mg
Folate74 mcg
Choline698 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.
Cannelons. — Mince down 2|lb. of underdone roast beef freed from skin, sinew, &c., and mix it with a pound of cooked and minced, or pounded ham, half the rind of a lemon grated, and some parsley, thyme, &c., well powdered or minced ; season to taste with pepper, salt, and a dash of nutmeg, work in two eggs
Cook this with the app: pantry check, scaling, and the assistant.