Cheese Fritters
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
438Calories
16 gProtein
39 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein16 g
Carbohydrates39 g
Fiber0 g
Sugars13 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol221 mg
Sodium2013 mg
Potassium387 mg
Calcium651 mg
Iron3.4 mg
Magnesium38 mg
Phosphorus463 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.3 mg
Folate74 mcg
Choline186 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 43. The excerpt below is the record exactly as published.
Cheese Fritters. Baked Quinces. Bread and Butter. Cake. Tea. Baked Ql-inces.— Wipe each quince and place in a covered dish with I tablespoonful sugar to each quince and i cup water to the whole. Bake long and slowly. < FRIDAY, OCT. f A ? Breakfast— Oatmeal with Cream. Beet Hash. 1 (^ F^ried Potatues. Bread and Butter. Coffee. •*- ^^^ 'i Dinner— lioilcd Cod. Egg Sauce, Potatoes. Stewed Tomatoes. S Bread and Butter. Bananas, Grapes and Pears. } Supper— Chipped Beef. Crumpets. Baked Apples. Cake. Choc- ; olate. ? Ckcmpets.— Melt i small tablespoonful of lard, add to it i egg s and 1J3 gills of milk. Beat well, then add !; teaspoonful salt, i tea- S spoonful sugar, iV^ teaspoonfuls baking powder siftedwith
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Cook this with the app: pantry check, scaling, and the assistant.