Italian
Cheese Straws
From Boston Cooking-School cook book, 1896
Serves 6
Use Parmesan cheese or equal parts of Parmesan and Edam cheese.
Presented as published in 1896. 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
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 54. The excerpt below is the record exactly as published.
CHEESE STRAWS Roll Puff or Plain Paste 14 inch thick, sprinkle half with grated cheese to which has been added few grains of salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.