Cheese Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: ten to fifteen minutes. One or two will suffice for each person.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 336. The excerpt below is the record exactly as published.
Cheese Fritters.— Cheese which has be- come a little dry will answer for this purpose, though, of course, fresh cheese will be better. Put tlu-ee ounces of cheese in a mortar, with a dossert-spoonful of finely -minced ham, tliree dessert-spoonfuls of finely-grated bread-crumbs, a tea-spoonful of dry mustard, a piece of butter about the size of a small egg, two or three grains of cayenne, and the yolk of an egg well beaten
Cook this with the app: pantry check, scaling, and the assistant.