Cheese Fritters
From Wholesome cookery, 1887
Serve on a napkin with watercress.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 57. The excerpt below is the record exactly as published.
Cheese Fritters. Stir half a pint of water, 2 ounces of butter, and a pinch of salt over the fire until it boils ; throw in 3 ounces of flour and 2 ounces of grated Parmesan cheese. Stir it quickly till cooked ; then add, one by one, 3 eggs well beaten
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