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Cheese Straws No. 2
From The art of cookery, 1899
Serves 4
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
176Calories
9 gProtein
4 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein9.1 g
Carbohydrates3.8 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol41 mg
Sodium533 mg
Potassium58 mg
Calcium271 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate2 mcg
Choline5.6 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 140. The excerpt below is the record exactly as published.
Cheese Straws No. 2. — To a cup of grated cheese add salt and pepper to taste, two tablespoonfuls of melted butter, three tablespoonfuls of cold water, and flour enough to make a soft dough
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