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Wheat Bread Sticks
From The new Annie Dennis cook book, 1905
Serves 8
These may be served with a meat course at dinner, or for tea or lunch.
Presented as published in 1905. 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
115Calories
3 gProtein
24 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories115 kcal
Protein3.4 g
Carbohydrates24 g
Total Fat1.8 g
Cholesterol3.9 mg
Sodium0.8 mg
Potassium43 mg
Calcium6.2 mg
Iron1.8 mg
Magnesium8.4 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate50 mcg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 50. The excerpt below is the record exactly as published.
Wheat Bread Sticks When making light bread, allow a pint of flour extra, to be made into bread sticks for tea or dinner. When the bread is ready to set to rise the last time take the dough allowed for this, and roll out as for biscuit, letting it be four or five inches wide, and half an inch thick. Cut this into strips half an inch wide, and place a strip in each mold in the bread stick pan. Rub over with melted butter
Cook this with the app: pantry check, scaling, and the assistant.