Cheese Straws
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
972Calories
50 gProtein
112 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein50 g
Carbohydrates112 g
Fiber0.1 g
Sugars0.1 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol106 mg
Sodium4465 mg
Potassium403 mg
Calcium1102 mg
Iron7.6 mg
Magnesium77 mg
Phosphorus908 mg
Zinc6.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A285 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)8.6 mg
Folate208 mcg
Choline17 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 1. The excerpt below is the record exactly as published.
Cheese Straws. 1 cup flour; 1 cup grated cheese; 1 level tea- spoon salt; 1|6 teaspoon Cayenne pepper; 4 table- spoons melted Snowdrift (any kind of lard will do) ; 3 tablespoons ice water
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