Soup Sticks
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 134. The excerpt below is the record exactly as published.
SOUP STICKS, CHEESE STICKS, CHEESE STRAWS, PULLED BREAD, etc., etc. Cater- ers charge twenty cents per dozen for cheese and soup ^ticks and fancy finger rolls and brioches, so that there is a good profit in these breads. All these small breads should be made neat and attractive in appearance; the soup sticks and cheese straws small and dainty; better have them rather small than too large, to be in accordance with the other attractions which pertain to a good table. 961.— SOUP STICKS. Take Vienna or American Rolls dough with a good shortening, but very little sugar
Cook this with the app: pantry check, scaling, and the assistant.