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Cheese Straws
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for half a dozen persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 340. The excerpt below is the record exactly as published.
Jheese Straws.— Mix two ounces of grated Parmesan cheese, two ounces of fresh butter, two ounces of finely-grated bread- crumbs, and two ounces of flour into a paste. Flavour the mixture with cayenne, salt, and a very little pounded mace
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