Cheese Straws
From A second Dudley book of cookery and other recipes, 1914
Serve piled up crossways on a napkin.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 62. The excerpt below is the record exactly as published.
CHEESE STRAWS FT1AKE two ounces of flour, three ounces of Parmesan cheese and two ounces of butter. Rub all together with the yolk of an egg, a little cayenne and salt, and enough water to mix into a smooth paste
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