Cannelons with Cream or Preserves
From The encyclopædia of practical cookery, 1890
Serves 8
Serve on a folded napkin.
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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 106. The excerpt below is the record exactly as published.
te in strips about lin. wide, and roll it round a floured stick to form the Cannelons, and bake upon the sticks. After the Cannelons are cool the Fig. 319. Cannelons with Cream or Preserves. sticks can be slipped out, and the centres filled with whipped cream, or any preserve or jelly can be used to fill them (see Fig. 319). They are served upon a folded napkin. Cannelons Garnished with Fruit Jelly or Jam. — Prepare Jib. of puff paste, giving it ten rolls, then roll it out to about 18in. square, and cut into strips about jin. in width. Arrange the paste round two dozen round sticks, about Gin. long and jin. in diameter, having them a little thinner at one end. The paste when wrapped round the sticks will have the appearance of cork-screws. When all are done, put them on a slightly damped baking-sheet, keeping them about 2in. apart, dust over with egg, and bake in a quick oven. Take them out when done, brush over with egg, dust with caster sugar, and glaze in the oven or with a salamander; take them out, remove the sticks, fill them with apple or other fruit jelly, or jam, and serve. Cannelons with Preserves. — For making these, little wooden or tin columns 3in. long and very slightly tapering are required. Boll out thin, and in a rather long shape, lib. of puff paste
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Cook this with the app: pantry check, scaling, and the assistant.