Cannelons, or Fried Puffs

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
For cannelons made with fresh fruit
Instructions (12)
  1. Make some good puff-paste, by recipe No. 1205.
  2. Roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long.
  3. Place upon each piece a spoonful of jam.
  4. Wet the edges with the white of egg, and fold the paste over twice.
  5. Slightly press the edges together, that the jam may not escape in the frying.
  6. When all are prepared, fry them in boiling lard until of a nice brown.
  7. Let them remain by the side of the fire after they are coloured, that the paste may be thoroughly done.
  8. Drain them before the fire.
  9. Dish on a d'oyley.
  10. Sprinkle over them sifted sugar, and serve.
With fresh fruit
  1. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants.
  2. The fruit should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above.
Original Text
CANNELONS, or FRIED PUFFS. (Sweet Entremets.) 1417. INGREDIENTS.—1/2 lb. of puff-paste No. 1205; apricot, or any kind of preserve that may be preferred; hot lard. Mode.—Cannelons which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste, by recipe No. 1205; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over twice; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain them before the fire, dish on a d'oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. Time.—About 10 minutes. Average cost, 1s. Sufficient,—1/2 lb. of paste for a moderate-sized dish of cannelons. Seasonable, with jam, at any time.
Notes
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