appetizer
Puff Paste Cheese Straws
From Scientific cooking with scientific methods, 1911
Serves 6
Parmesan cheese is the best for cheese stick, or you can use half Parmesan and half cream, or Edam, or pineapple.
Presented as published in 1911. 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
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 101. The excerpt below is the record exactly as published.
Puff Paste Cheese Straws. Roll puff paste one-fourth inch thick, and sprinkle with grated cheese seasoned with salt and a little sprinkle of cayenne
Cook this with the app: pantry check, scaling, and the assistant.