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Cheese Straws (Alternate)
From How we cook in Tennessee .., 1906
Serves 6
These straws will keep for several days and should be heated just before serving.
Presented as published in 1906. 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
142Calories
6 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein6.2 g
Carbohydrates20 g
Fiber1.1 g
Sugars0.4 g
Total Fat4.7 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol8.8 mg
Sodium179 mg
Potassium131 mg
Calcium100 mg
Iron1.5 mg
Magnesium15 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A110 mcg
Vitamin E1.5 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate38 mcg
Choline3.6 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 38. The excerpt below is the record exactly as published.
one cupful of flour with a half cupful of grated cheese (Parmesan is best), a dash of cayenne and the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.