Oatmeal Canelons

Ingredients

• 4 oz. coarse oatmeal
• 4 oz. crusts of bread
• 4 oz. fine oatmeal
• 2 dried eggs
• 4 oz. chopped apples
• 2 or 8 oz. chopped suet
• 1 tablespoonful of sage
• 2 oz. fried chopped onions
• salt and pepper
• pie paste

Method

1. 1

   Soak the coarse oatmeal and crusts of bread separately; drain the oatmeal, squeeze the bread dry, and mix together.

2. 2

   Add the fine oatmeal, eggs, apples, suet, salt, pepper, sage, and onions.

3. 3

   Roll out pie paste thin, cut into oblong pieces, wet with water, place a tablespoonful of the mixture in each, and roll up.

4. 4

   Brush with water and sprinkle with crumbs.

5. 5

   Bake in a hot oven for 15 to 20 minutes, and serve with vegetable gravy.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 34. The excerpt below is the record exactly as published.

Oatmeal Canelons Materials.—4 oz. coarse oatmeal, 4 oz. crusts of bread, 4 oz. fine oatmeal, 2 dried eggs, 4 oz. chopped apples, pie paste (see p. 181), 2 or 8 oz. chopped suet, salt and pepper, 1 tablespoonful of sage, 2 oz. fried chopped onions

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