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Cheese and Spaghetti Fritters
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
251Calories
8 gProtein
35 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein8.5 g
Carbohydrates35 g
Fiber1.5 g
Sugars1.2 g
Total Fat8 g
Saturated Fat4.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol22 mg
Sodium139 mg
Potassium130 mg
Calcium86 mg
Iron1.5 mg
Magnesium28 mg
Phosphorus143 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate108 mcg
Choline7.9 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 177. The excerpt below is the record exactly as published.
Cheese and Spaghetti Fritters. — Boil a scant half-cup of spaghetti very tender, drain, and chop fine. Stir into it a large table-spoonful each of grated cheese and cream, and season with salt and a little cayenne
Cook this with the app: pantry check, scaling, and the assistant.