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Cheese Straws
From The Cook County cook book, 1912
Serves 8
Presented as published in 1912. 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
307Calories
4 gProtein
2 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein4.5 g
Carbohydrates1.9 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol39 mg
Sodium267 mg
Potassium28 mg
Calcium135 mg
Iron0.1 mg
Magnesium5.6 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline16 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 292. The excerpt below is the record exactly as published.
CHEESE STRAWS.— 1 cup butter or lard, 1 cup of water, mix as for pie-crust, roll out thin and cover one-half with grated cheese, fold other half of crust over and press together, cut in lengths 1 inch wide and 2 or 3 inches long, and bake in oven a little. Salt may be sprinkled on top, if preferred.
Cook this with the app: pantry check, scaling, and the assistant.