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Cheese Straws
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
88Calories
4 gProtein
5 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein3.9 g
Carbohydrates5.3 g
Fiber0 g
Sugars0.1 g
Total Fat5.6 g
Saturated Fat3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol59 mg
Sodium118 mg
Potassium37 mg
Calcium59 mg
Iron0.6 mg
Magnesium5.2 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline38 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 93. The excerpt below is the record exactly as published.
CHEESE STRAWS. Mrs. C. C. Hall Hollywood, Cal.— Three tablespoons (heaped) grated cheese, three tablespoons (scant) sifted flour; mix and wet with one tablespoon of melted butter, one tablespoon cold water, one yolk of egg, salt and red pepper to taste
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