Cream Cannelons
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 204. The excerpt below is the record exactly as published.
Oream Oannelons Roll out puff paste very thin, cut it in strips, say two by three inches, and roll them round floured round sticks, making the edges of the paste meet and forming a continuous paste 8T4 MBB. SHELT'B COOK BOOK roU, or, if you like, yoa may wrap it so that it will have the twist of a corkscrew. Bake, and after the baking and the can- nelons are cool, remove the sticks. The centres may then be filled with whipped cream. Preserves and jellies
Cook this with the app: pantry check, scaling, and the assistant.