Cheese Straws
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 The paper-bag cookery manual (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.
Cheese Straws. Take some trimmings of puff paste and roll out to an oblong shape ; sprinkle over carefully with finely grated Parmesan or Gruyere cheese
Cook this with the app: pantry check, scaling, and the assistant.