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Cheese Fritters

Name: Cheese Fritters
Yield: 1 servings
Ingredients: Three tablespoons Dousman's Best Patent flour; 1 tablespoon butter; 1/2 teaspoon salt; dash of cayenne; 1/2 cup of tepid water; 3 tablespoons of grated cheese; yolk of 1 egg; the white beaten to a stiff froth

From Superior cook book, 1905

Serves 1

Recipe attributed to Gurtrude Kruse.

Presented as published in 1905. 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

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 54. The excerpt below is the record exactly as published.

Cheese Fritters. Three tablespoons I)ousman"s Best Patent Hour. 1 tal)lespoon butter, i/, tea- spoon salt, dasli of cayenne. Bub well together and stir in by degrees i^ cup nf tepid water. Then 3 tablespoons of grated cheese with yolk of 1 ogg. Lastly the white beateii^to a stiff froth

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