Cannelons
From The new practical housekeeping, 1890
Serves 6
Delicious with fresh fruit.
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
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 427. The excerpt below is the record exactly as published.
Cannelons^ — Roll Puff Paste very thin, and cut into pieces of egual size, about two inches wide and eight long ; place upon each piece a spoonful of jam, wet edges with white of egg, and fold paste 32 498 FASTBT. oyer ttotee ; slightly press edges together, that jam may not escape in frying, and when all are prepared, fry in smoking lard until a nice brown, setting in oven a few minutes, that the paste may be thor- oughly done. Dish on a napkin, sprinkle sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.