vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fingers
From The new practical housekeeping, 1890
Serves 6
Serve hot.
Presented as published in 1890. 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
24Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.8 g
Carbohydrates4 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol4.3 mg
Sodium32 mg
Potassium9.6 mg
Calcium7.8 mg
Iron0.3 mg
Magnesium1.6 mg
Phosphorus8.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.8 mcg
Choline7 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 106. The excerpt below is the record exactly as published.
Cheese Fingers, — Roll oie paste out thin and cut into strips about four inches long and one and one-half wide; strew each thickly with grated cheese, season with pepper and salt, double the paste lengthwise, enclosing the cheese, pincn the edges and bake in quick oven. Wash over w^ith beaten egg just before taking out and sift a little powdered cheese on top
Cook this with the app: pantry check, scaling, and the assistant.