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Cheese Straws
From The Landmarks club cook book, 1903
Serves 8
None
Presented as published in 1903. 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
134Calories
6 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein6.2 g
Carbohydrates14 g
Fiber0 g
Sugars0 g
Total Fat5.9 g
Saturated Fat3.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium443 mg
Potassium50 mg
Calcium236 mg
Iron1.1 mg
Magnesium10 mg
Phosphorus150 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline2.5 mg
Caffeine0 mg
Water5.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 77. The excerpt below is the record exactly as published.
CHEESE STRAWS. Put six heaping tablespoonfuls of sifted flour on the pastry board ; make a hole in the center, and put into it two table- spoonfuls of cream, three tablespoonfuls of grated cheese, four tablespoonfuls of salt, a little cayenne pepper, and the yolks of two eggs beaten light. Mix all these ingredients to a smooth paste with the tips of the fingers, roll out to a quarter of an inch thick, cut into narrow straws and bake to a light brown on a buttered pan in a moderate oven. Serve quickly on a hot napkin. Mrs. A. Petsch. CHEESE STRAWS. One cup grated cheese, one cup flour, one tablespoon melted butter, one tablespoon baking powder
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