vegetariannut-free
Cheesesticks for Bouillon
From The art of German cooking and baking, 1922
Serves 12
Presented as published in 1922. 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
- % lb. Swiss cheese
- % lb. flour
- % lb. Parmesan cheese
- Vi lb. butter
- 1 pinch salt
- 1 pinch paprika (red pepper)
Method
The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika.
Then the flour is kneaded into it to make a smooth dough and rolled out to 1/4 inch thickness.
Cut in 1/2 inch strips and 5 inches long.
Now bake in a medium hot oven to a light yellow color.
If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 3. The excerpt below is the record exactly as published.
CHEESESTICKS FOR BOUILLON. Quantity for 12 Persons. % lb. Swiss cheese % lb. flour % lb. Parmesan cheese 1 pinch salt Vi lb. butter 1 pinch paprika (red pepper)
Cook this with the app: pantry check, scaling, and the assistant.