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
971Calories
50 gProtein
112 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein50 g
Carbohydrates112 g
Fiber0 g
Sugars0.1 g
Total Fat36 g
Saturated Fat22 g
Monounsaturated Fat42 g
Polyunsaturated Fat15 g
Omega-34.2 g
Cholesterol106 mg
Sodium2133 mg
Potassium394 mg
Calcium1101 mg
Iron7.6 mg
Magnesium77 mg
Phosphorus906 mg
Zinc6.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E10 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.5 mg
Folate208 mcg
Choline17 mg
Caffeine0 mg
Water99 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.