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Fruit Cannelons

Name: Fruit Cannelons
Yield: 1 servings
Ingredients: 2 c flour; i T sugar; _>^ t salt; 2 t baking powder; 2 T finely ground nuts; 34 c milk

From Lessons in cooking through preparation of meals, 1912

Serves 1

Presented as published in 1912. 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

1081Calories

33 gProtein

217 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories1081 kcal

Protein33 g

Carbohydrates217 g

Fiber0 g

Sugars21 g

Total Fat9.6 g

Saturated Fat3.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol22 mg

Sodium2182 mg

Potassium617 mg

Calcium795 mg

Iron15 mg

Magnesium91 mg

Phosphorus650 mg

Zinc2.6 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate401 mcg

Choline33 mg

Caffeine0 mg

Water186 g

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 160. The excerpt below is the record exactly as published.

Fruit Cannelons Mix and sift thoroughly 2 c flour, i T sugar, _>^ t salt, 2 t baking powder ; add 2 T finely ground nuts, mix well, then add 34 c milk

Cook this with the app: pantry check, scaling, and the assistant.