French Cannellons
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
2754Calories
5 gProtein
207 gCarbs
218 gFat
Full nutrition (33 nutrients)
Calories2754 kcal
Protein5.4 g
Carbohydrates207 g
Fiber1 g
Sugars139 g
Total Fat218 g
Saturated Fat85 g
Monounsaturated Fat98 g
Polyunsaturated Fat24 g
Cholesterol207 mg
Sodium128 mg
Potassium246 mg
Calcium64 mg
Iron1.6 mg
Magnesium13 mg
Phosphorus9.6 mg
Zinc0.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D5.4 mcg
Vitamin C28 mg
Vitamin A32 mcg
Vitamin E1.7 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate3.2 mcg
Choline109 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 27. The excerpt below is the record exactly as published.
FRENCH CANNELONS Ingredients Puff pastry. Lard, Apricot jam. White of egg
Cook this with the app: pantry check, scaling, and the assistant.