Cheese Straws
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Straws can be placed through the rings after baking.
Presented as published in 1895. 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
637Calories
38 gProtein
55 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein38 g
Carbohydrates55 g
Fiber0 g
Sugars0.2 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol260 mg
Sodium1560 mg
Potassium303 mg
Calcium791 mg
Iron4.4 mg
Magnesium51 mg
Phosphorus699 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A274 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate119 mcg
Choline159 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 51. The excerpt below is the record exactly as published.
Cheese Straws. 2 ounces flour A little cayenne and salt 3 ounces grated Parmesan Yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.