Cheese Straws
From Household science and arts, 1913
Presented as published in 1913. 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
1896Calories
73 gProtein
285 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories1896 kcal
Protein73 g
Carbohydrates285 g
Fiber4.9 g
Sugars19 g
Total Fat62 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol160 mg
Sodium1539 mg
Potassium997 mg
Calcium1249 mg
Iron19 mg
Magnesium169 mg
Phosphorus1153 mg
Zinc8.1 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)24 mg
Folate538 mcg
Choline59 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 26. The excerpt below is the record exactly as published.
CHEESE STRAWS Cream the cheese and butter together, and add the milk; mix the flour, bread crumbs, and seasoning
Cook this with the app: pantry check, scaling, and the assistant.