vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Straws
From The encyclopædia of practical cookery, 1890
Serves 12
Serve piled in cross triangles or squares.
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
616Calories
20 gProtein
123 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein20 g
Carbohydrates123 g
Fiber2.3 g
Sugars0.9 g
Total Fat6.1 g
Saturated Fat1.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol22 mg
Sodium3369 mg
Potassium393 mg
Calcium108 mg
Iron9.3 mg
Magnesium56 mg
Phosphorus241 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0.1 mcg
Vitamin C6.4 mg
Vitamin A196 mcg
Vitamin E2.6 mg
Vitamin K6.8 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate253 mcg
Choline18 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 263. The excerpt below is the record exactly as published.
41b. of flour, 3oz. of grated Cheese, 4 saltspoonful of salt, and 4 saltspoonful of cayenne, with the yolk of an egg. Roll the paste out about 5in. long, cut it into strips, and twist these like paper spills. Flour a baking-sheet, lay the strips on it, and bake them in a moderate oven until they are crisp, but do not let them brown. (3) Roll scraps of puff paste thin, sprinkle with grated Cheese (and cayenne pepper if you like), fold, roll out, and sprinkle again ; then repeat the process, and place on ice to get firm. When cold, roll out an oblong flat Jin. thick, place it on a baking-sheet, and with a pastry-cutter cut into strips 4in. or 5in. long and less than 4in. wide. Bake, and Fig. 431. Cheese Straws
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