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Parmesan Cheese Sticks
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
141Calories
6 gProtein
16 gCarbs
7 gFat
Full nutrition (32 nutrients)
Calories141 kcal
Protein6.3 g
Carbohydrates16 g
Fiber0.6 g
Sugars1.2 g
Total Fat6.5 g
Saturated Fat2.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol17 mg
Sodium402 mg
Potassium28 mg
Calcium135 mg
Iron1.1 mg
Magnesium5.3 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.9 mcg
Choline2.1 mg
Water3.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 33. The excerpt below is the record exactly as published.
PARMESAN CHEESE STICKS Turn 1 cup bread dough onto a floured board, pat and roll in rectangular shape as thin as possible. Spread with 1 tablespoot: butter, dredge with flour, and fold from ends to make 3 layers. Repeat 3 times and cut in finger-shaped pieces. Arrange on cooky sheet, cover, let stand 15 minutes, and bake in hot oven (425° F.). Remove from oven, brush over with egg white, and roll in gr2te4 Parmesan cheese, seasoned with salt
Cook this with the app: pantry check, scaling, and the assistant.