Petits Cannelons aux Confitures
From Bread, cakes, and biscuits, 1902
Speed is essential to prevent breaking.
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
Nutrition per serving
941Calories
25 gProtein
188 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories941 kcal
Protein25 g
Carbohydrates188 g
Fiber0 g
Sugars99 g
Total Fat12 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium380 mg
Potassium295 mg
Calcium209 mg
Iron8.4 mg
Magnesium43 mg
Phosphorus369 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate228 mcg
Choline294 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 92. The excerpt below is the record exactly as published.
Petits Cannelons aux Confitures. — Butter a baking tin, and spread it with a sheet of buttered paper, whip two whole eggs till light and frothy with 3£oz. to 4oz. of caster sugar, then mix in quickly 4oz. fine sifted flour, previously sifted with half a teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.