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Cheese Straws No. 1
From The art of cookery, 1899
Serves 6
Presented as published in 1899. 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
71Calories
4 gProtein
0 gCarbs
6 gFat
Full nutrition (29 nutrients)
Calories71 kcal
Protein4.1 g
Carbohydrates0.4 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium114 mg
Potassium13 mg
Calcium124 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus80 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin A55 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate3.7 mcg
Water6.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 139. The excerpt below is the record exactly as published.
Cheese Straws No. i. — If the cheese straws are to be made of puff paste, roll the paste very thin — if they are to be made of flaky pie crust, roll the same thick- ness as for pies. When rolled, cut in strips from six to ten inches wide, and cut the strips into straws or sticks a fourth of an inch in width. Lay upon baking sheets or shallow pans, leaving a space between the straws about a third as wide as the straws. Grate rich American cheese, season to taste with salt
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