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Cheese Fritters

Name: Cheese Fritters
Yield: 1 servings
Ingredients: six tablespoons flour; a half tablespoon melted butter; eight tablespoons tepid water; yolk of one egg; half teaspoon pepper; half teaspoon dry mustard; three heaping tablespoons grated Parmesan cheese; the well-beaten white

From The new practical housekeeping, 1890

Serves 1

Presented as published in 1890. 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

375Calories

17 gProtein

40 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories375 kcal

Protein17 g

Carbohydrates40 g

Fiber0.5 g

Sugars0.1 g

Total Fat16 g

Saturated Fat6.1 g

Monounsaturated Fat3 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol29 mg

Sodium299 mg

Potassium123 mg

Calcium181 mg

Iron3 mg

Magnesium29 mg

Phosphorus174 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A85 mcg

Vitamin E1.3 mg

Vitamin K2.7 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.3 mg

Folate79 mcg

Choline5.7 mg

Caffeine0 mg

Water163 g

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 106. The excerpt below is the record exactly as published.

Cheese Fritters. — Put six tablespoons flour in a bowl and pour a half tablespoon melted butter into , the center ; add to this, by; CHEESE. 131 degrees, eight tablespoons tepid water, beating all the time, yolk of one egg, half teaspoon each pepper and dry mustar4, ana three heaping tablespoons grated Parmesan cheese, and last the well- beaten whit

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