Hundred-Year-Old Cheese Straws Recipe


“What hundred-year-old food are you making for the Super Bowl party?”

My jaw dropped. . . umm. . . Do the words “Super Bowl” and “hundred-year-old foods” even belong in the same sentence?

But, being one who is always ready for a new challenge (and who is thrilled when friends actually ask for hundred-year-old foods), the search was on.ย  I began scanning old cookbooks looking for the perfect Super Bowl recipe.

And, I think that I’ve succeeded. I found an easy-to-make, awesome hundred-year-old recipe for Cheese Straws. The Cheese Straws will be perfect for nibbling while dissecting the Super Bowls ads and plays with family and friends.

Source: The Blue Grass Cook Book by Minnie C. Fox (1917)

Here’s the original recipe:

And, here’s the recipe updated for modern cooks:

Cheese Straws

  • Servings: approximately 35 straws
  • Difficulty: moderate
  • Print

1/4 cup butter softened

1/2 cup shredded cheddar cheese

1 egg

1 teaspoon baking powder

1/8 teaspoon cayenne pepper

1/8 teaspoon salt

1/2 cup flour

Preheat the oven to 375ยฐ F. Put the butter, cheese, egg, baking powder, cayenne pepper, and salt in a mixing bowl, then beat to combine. Add the flour and stir until thoroughly mixed.

Place the dough on a lightly floured surface. Roll the dough into a rectangle about 1/4 inch thick and 5 inches wide. Cut the dough into strips that are approximately 1/3 inch wide. Put the strips on a lightly greased baking sheet, and place in the oven. Bake for approximately 9-11 minutes or until the strips are lightly browned. Remove from oven and let cool slightly, then remove from the baking sheet with a spatula and place on a cooling rack to complete cooling.

74 thoughts on “Hundred-Year-Old Cheese Straws Recipe

  1. I made a similar recipe for Christmas Day appetizers, but formed the dough into balls and flattened with a fork. The recipe I used also called for crushed corn flakes and used sharp cheddar cheese. They were very good, so I’m sure these will be perfect Super Bowl snacks (highly addictive, too). How interesting that we still like the same foods a hundred years later!

    1. This recipe seemed surprisingly modern to me. I’m always surprised how some old foods seem very similar to more modern ones–whereas others seem very different.

    1. It’s nice to hear that you liked that line. I pulled this post together at the very last minute. I originally planned on posting a different recipe this week-end, and then decided this morning to go with the Super Bowl theme.

    1. So do I! My friends and family are used to me serving hundred-year-old recipes – but I thought it was awesome that they asked for one. ๐Ÿ™‚

        1. The Cheddar Rosemary Fingers look wonderful. It’s interesting how similar the Cheese Straws and the Cheddar fingers look. In addition to the rosemary, the main differences between your basic recipe and this one is that this one calls for an egg and baking powder–and yours doesn’t. Yet they both look like they puffed up a bit.

          Note to other readers – Here’s the link to Ronit’s post:

          1. Thank you Sheryl, for checking my recipe and for linking it here.
            I omitted the egg and baking powder, as I wanted crispier texture. However, such recipes are quite “stretchable” and with using good cheese, the results are always good. ๐Ÿ™‚

    1. I think that you’ll like this recipe. When I decided to make this recipe, I worried that it might be difficult to transfer the narrow strips of dough from the work surface where I cut them to the baking sheet. But I didn’t have any problems. As I cut each strip, I used my knife as a spatula to lift one end, and lifted the other end with my hand. It stayed together really well.

    1. I tend to think of classic recipes as something other than snack foods–but even within the snack food category, some recipes are classics. ๐Ÿ™‚

    1. You’re welcome! How did they turn out? Old recipes are so sketchy, and I always really appreciate hearing about others experiences. And, other readers always find it really helpful to read comments by people (in addition to me) who actually tried one of these recipes.

        1. Oh dear – it’s too bad that they didn’t turn out quite right. But thanks for the info. Maybe they could be made with just a bit less butter. The Super Bowl is definitely a time for eating!

  2. These look wonderful — and so much better to make them than buy them Somehow, I never thought about the fact that I could make them. I’ll not be doing it today, but the recipe’s been saved.

    1. Recently I think that I’ve been on a roll making foods that we never think of making from scratch – marshmallows last week and cheese straws this week. ๐Ÿ™‚

    1. I want to think that Cheese Strawas were a regional Southern food back then. The cookbook that I got them out of was a compilation of Kentucky recipes.

  3. That’s definitely a touch down, Sheryl! Surprisingly modern and seem to be quite easy to make. We love anything and everything made with cheese so this is going into my recipe drawer ๐Ÿ™‚

  4. What a strange first name for the original recipe’s author – Henry๐Ÿ˜‰… I don’t think our grandchildren would believe that many women once went by their husbands full name with a Mrs tagged on the front!

    1. This probably dates me, by I can remember being taught the “rules” in English classes for whether a woman’s name or Mrs. followed by her husband’s name should be used when writing a letter.

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