Cheese Straws
From The Raleigh cook book, 1907
Presented as published in 1907. 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
961Calories
47 gProtein
112 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein47 g
Carbohydrates112 g
Fiber0 g
Sugars0.1 g
Total Fat36 g
Saturated Fat25 g
Monounsaturated Fat68 g
Polyunsaturated Fat26 g
Omega-37.3 g
Cholesterol106 mg
Sodium2132 mg
Potassium402 mg
Calcium1098 mg
Iron1.6 mg
Magnesium71 mg
Phosphorus899 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E17 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate7.3 mcg
Choline17 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 48. The excerpt below is the record exactly as published.
CHEESE STRAWS: One cup sifted (pastry) flour, scant 44 measuring cup Wesson Cooking Oil, pinch salt, dash Cayenne pepper, 1 cup grated cheese, 4 tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.