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Dessert

Cheese Straws

Cheese Straws are savory sticks made from cheese, flour, and seasonings, baked until lightly browned.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Straws

Ingredients

Directions

Make the first dough

  1. Put six heaping tablespoonfuls of sifted flour on the pastry board.

  2. Make a hole in the center, and put into it two tablespoonfuls of cream, three tablespoonfuls of grated cheese, four tablespoonfuls of salt, a little cayenne pepper, and the yolks of two eggs beaten light.

  3. Mix all these ingredients to a smooth paste with the tips of the fingers.

  4. Roll out to a quarter of an inch thick.

  5. Cut into narrow straws.

  6. Bake to a light brown on a buttered pan in a moderate oven.

  7. Serve quickly on a hot napkin.

Make the second dough

  1. Mix one cup grated cheese, one cup flour, one tablespoon melted butter, one tablespoon baking powder with a little water until soft; add salt if desired.

  2. Roll to a quarter inch thick.

  3. Cut into very narrow strips, six inches long.

  4. Bake in quick oven.

Make the cheese sauce and serve

  1. Soak half cup stale bread crumbs in one cup of milk for fifteen minutes.

  2. Melt a heaping teaspoon butter, add half cup mild cheese cut fine.

  3. Stir slowly until the cheese melts.

  4. Add slowly the crumbs, to which have been added one beaten egg, salt, cayenne pepper and mustard.

  5. Cook until smooth.

  6. Serve on toast.

Nutrition, whole recipe (rough)

963Calories
35 gProtein
41 gFat
111 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Pastrynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Landmarks Club. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the dough structure that holds the straws together while baking.
Grated cheese
Adds savory flavor and richness, and helps the dough brown as it bakes.
Eggs
Bind the dough and add richness and structure to the straws.
Butter
Adds fat for tenderness and flavor in the dough.
Baking powder
Releases gas during baking so the dough rises and becomes light.
Bread crumbs
Soaked in milk, they thicken the sauce and give it body.

The step that matters

Bake to a light brown. Cheese browns and darkens quickly, so the straws can turn bitter if left too long. Baking at a moderate oven heat dries them evenly and gives a crisp texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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