Coffee Cannelons
From À la mode cookery, 1902
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 À la mode cookery (1902) by Harriet Anne de Salis, page 56. The excerpt below is the record exactly as published.
Coffee Cannelons Mix four ounces of castor sugar with three table spoonfuls of distilled coffee essence and a dessert- spoonful of flour. Add the whisked white of an egg
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