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Cheese Steaws
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
203Calories
8 gProtein
26 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein7.9 g
Carbohydrates26 g
Fiber0 g
Sugars0 g
Total Fat7.4 g
Saturated Fat4.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol20 mg
Sodium385 mg
Potassium72 mg
Calcium206 mg
Iron2 mg
Magnesium14 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A58 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline2.8 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 55. The excerpt below is the record exactly as published.
CHEESE STEAWS Flour, 1 cup. Melted butter, 1 tablespoon, Baking-powder, 1 teaspoon. Grated cheese, I/2 cup, Salt,, cayenne, milk
Cook this with the app: pantry check, scaling, and the assistant.