cannelonn.

Brit.

/ˈkanəlɒn/, U.S.

/ˈkænəˌlɑn/

Forms: 1700s–1800s cannellon, 1700s– cannelon.

Origin: A borrowing from French. Etymon: French cannellon.

Etymology: < French (chiefly in plural) cannellon, †cannelon chopped or ground meat shaped into a roll and baked (although this is apparently first attested later: 1734 or earlier), rolls of pastry stuffed with a sweet or savoury filling (although this is apparently first attested later: 1753 or earlier) < Italian cannellone (see cannelloni n.).

Chiefly U.S. Now rare.

1. In plural. Rolls of pastry stuffed with a sweet or savoury filling.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > pastry > other pastry articles > [noun]

crisp?c1390

mellinder1604

baby cakea1637

cannelons1733

yule-dough1777

vol-au-vent1828

sausage roll1852

cheese fingers1863

cheese straw1866

horn1908

pig in a blanket1926

brik1938

chin-chin1948

pull-apart1958

fortune cookie1962

feuilleté1970

money bag1993

1733 V. La Chapelle Mod. Cook I. Table 30 Covers 2 of Cannellons.

1793 tr. Menon French Family Cook 266 Strew some powdered sugar round your cannelons, glaze them with a salamander, and serve them up.

1830 R. Dolby Cook's Dict. 113/1 These cannellons may also be covered with creams, or preserves of any kind.

1892 Encycl. Pract. Cookery I. 281/1 Cannelons..are composed chiefly of nouille paste in the shape of small pipes about 3 in. long and ⅓ in. in diameter.

1901 Picayune's Creole Cook Bk. (ed. 2) xxviii. 204/2 Fill in the cannelons with a forcemeat of sausage, chicken croquette mixture, preserves, jellies or creams.

1931 East Liverpool Rev. (Ohio) 12 Oct. 15/1 Cannelons. This is a simple and easily made dessert. Make a good short pastry... When cold, fill with whipped cream.

2. Chopped or ground meat shaped into a roll and baked.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes

langue de boeuf1381

sawgeatc1390

pome-garneza1450

olive1598

potato pie1600

capilotade1611

carbonade1651

beef à la mode1653

Scots collops1657

Scotch collops1664

galantine1702

grenadine1706

scotched collops1708

à la mode beef1723

miroton1725

German duck1785

cottage pie1791

chartreuse1806

timbale1824

sanders1827

rognon1828

rolliche1830

schalet1846

old thing1848

Brunswick stew1855

scrapple1855

moussaka1862

cannelon1875

crépinette1877

shepherd's pie1877

chop suey1888

estouffade1889

noisette1891

chaudfroid1892

patty1904

boeuf bourguignon1915

sukiyaki1920

bœuf stroganoff1932

bœuf1936

flauta1938

rumaki1941

rendang1948

pastitsio1950

keema1955

bulgogi1958

moo shu1962

Melba1964

shabu-shabu1970

carpaccio1974

al pastor1977

gosht1982

parmo1999

parmesan2003

beef stroganof-

1875 ‘M. Harland’ Breakfast, Luncheon & Tea 84 Cannelon of Veal... Make it into a roll about three times as long as it is broad.

1917 Teachers Coll. Rec. Mar. 412/1 The cost..of the cannelon was more, because of the larger quantity of beef.

1975 Capital Times (Madison, Wisconsin) 1 July Suppl. Budget recipe planner booklet featuring his cannelon of beef with mushroom sauce.

This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021).

单词	cannelon
释义	cannelonn. Brit. /ˈkanəlɒn/, U.S. /ˈkænəˌlɑn/ Forms: 1700s–1800s cannellon, 1700s– cannelon. Origin: A borrowing from French. Etymon: French cannellon. Etymology: < French (chiefly in plural) cannellon, †cannelon chopped or ground meat shaped into a roll and baked (although this is apparently first attested later: 1734 or earlier), rolls of pastry stuffed with a sweet or savoury filling (although this is apparently first attested later: 1753 or earlier) < Italian cannellone (see cannelloni n.). Chiefly U.S. Now rare. 1. In plural. Rolls of pastry stuffed with a sweet or savoury filling. ΘΚΠ the world > food and drink > food > dishes and prepared food > pastry > other pastry articles > [noun] crisp?c1390 mellinder1604 baby cakea1637 cannelons1733 yule-dough1777 vol-au-vent1828 sausage roll1852 cheese fingers1863 cheese straw1866 horn1908 pig in a blanket1926 brik1938 chin-chin1948 pull-apart1958 fortune cookie1962 feuilleté1970 money bag1993 1733 V. La Chapelle Mod. Cook I. Table 30 Covers 2 of Cannellons. 1793 tr. Menon French Family Cook 266 Strew some powdered sugar round your cannelons, glaze them with a salamander, and serve them up. 1830 R. Dolby Cook's Dict. 113/1 These cannellons may also be covered with creams, or preserves of any kind. 1892 Encycl. Pract. Cookery I. 281/1 Cannelons..are composed chiefly of nouille paste in the shape of small pipes about 3 in. long and ⅓ in. in diameter. 1901 Picayune's Creole Cook Bk. (ed. 2) xxviii. 204/2 Fill in the cannelons with a forcemeat of sausage, chicken croquette mixture, preserves, jellies or creams. 1931 East Liverpool Rev. (Ohio) 12 Oct. 15/1 Cannelons. This is a simple and easily made dessert. Make a good short pastry... When cold, fill with whipped cream. 2. Chopped or ground meat shaped into a roll and baked. ΘΚΠ the world > food and drink > food > dishes and prepared food > meat dishes > [noun] > other meat dishes langue de boeuf1381 sawgeatc1390 pome-garneza1450 olive1598 potato pie1600 capilotade1611 carbonade1651 beef à la mode1653 Scots collops1657 Scotch collops1664 galantine1702 grenadine1706 scotched collops1708 à la mode beef1723 miroton1725 German duck1785 cottage pie1791 chartreuse1806 timbale1824 sanders1827 rognon1828 rolliche1830 schalet1846 old thing1848 Brunswick stew1855 scrapple1855 moussaka1862 cannelon1875 crépinette1877 shepherd's pie1877 chop suey1888 estouffade1889 noisette1891 chaudfroid1892 patty1904 boeuf bourguignon1915 sukiyaki1920 bœuf stroganoff1932 bœuf1936 flauta1938 rumaki1941 rendang1948 pastitsio1950 keema1955 bulgogi1958 moo shu1962 Melba1964 shabu-shabu1970 carpaccio1974 al pastor1977 gosht1982 parmo1999 parmesan2003 beef stroganof- 1875 ‘M. Harland’ Breakfast, Luncheon & Tea 84 Cannelon of Veal... Make it into a roll about three times as long as it is broad. 1917 Teachers Coll. Rec. Mar. 412/1 The cost..of the cannelon was more, because of the larger quantity of beef. 1975 Capital Times (Madison, Wisconsin) 1 July Suppl. Budget recipe planner booklet featuring his cannelon of beef with mushroom sauce. This entry has been updated (OED Third Edition, September 2018; most recently modified version published online December 2021). < n.1733
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