Cheese Fritters

Name: Cheese Fritters
Ingredients: three ounces of flour; one egg; one gill of tepid water; one saltspoonful of salt; one-half teaspoonful of pepper; three ounces of Parmesan cheese; one-half teaspoonful of dry mustard; one-half ounce of butter

From My mother's cook book, 1902

Any strong old cheese can be used instead of Parmesan.

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

752Calories

41 gProtein

78 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein41 g

Carbohydrates78 g

Fiber0.5 g

Sugars0.4 g

Total Fat42 g

Saturated Fat15 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol293 mg

Sodium1565 mg

Potassium371 mg

Calcium819 mg

Iron6.3 mg

Magnesium69 mg

Phosphorus747 mg

Zinc5.1 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C0.1 mg

Vitamin A274 mcg

Vitamin E1 mg

Vitamin K3.6 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)5.9 mg

Folate167 mcg

Choline161 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 59. The excerpt below is the record exactly as published.

Cheese Fritters. — Three ounces of flour, one egg, one gill of tepid water, one saltspoonful of salt, one-half teaspoonful of pepper, three ounces of Parmesan cheese, one-half teaspoonful of dry mustard, one-half ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.