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Cheese Steaws

Name: Cheese Steaws
Yield: 10 servings
Ingredients: 1 quart flour (sifted); 1 pound grated cheese; 2 tablespoonfuls lard; salt; cayenne pepper; enough water to hold together

From The Henderson cook book, 1914

Serves 10

Presented as published in 1914. 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

399Calories

19 gProtein

44 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories399 kcal

Protein19 g

Carbohydrates44 g

Fiber0 g

Sugars0 g

Total Fat16 g

Saturated Fat8.1 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol42 mg

Sodium795 mg

Potassium152 mg

Calcium411 mg

Iron3 mg

Magnesium29 mg

Phosphorus342 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A103 mcg

Vitamin E0.2 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.4 mg

Folate83 mcg

Choline7.7 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.

CHEESE STEAWS. Hub together 1 quart flour (sifted), 1 pound grated cheese, 2 tablespoonfuls lard, salt and cayenne pepper — enough water to hold together

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