Cheese Fritters

Ingredients

• Three ounces of flour
• one egg
• one gill of tepid water
• one salt-spoonful of salt
• one half teaspoonful of pepper
• three ounces of Parmesan cheese
• one half teaspoonful of dry mustard
• one half ounce of butter

Method

1. 1

   Put the flour into a bowl, and melting the butter, pour this into the centre of it.

2. 2

   Add the water gradually, beating all together.

3. 3

   Drop in the yolk of the egg, season with pepper, salt, and mustard.

4. 4

   Stir in the grated cheese, and lastly the whipped egg white.

5. 5

   Drop spoonfuls into hot fat, turning to brown evenly.

6. 6

   Drain and serve garnished with parsley.

Nutrition per serving

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 91. The excerpt below is the record exactly as published.

Cheese Fritters. — Three ounces of flour, one egg, one gill of tepid water, one salt-spoonful of salt, one half tea- spoonful of pepper, three ounces of Parmesan cheese, one half tea-spoonful of dry mustard, one half ounce of butter. APPLE FRITTERS. 133 Put the flour into a bowl, and melting the butter, pour this into the centre of it. Add to this by degrees the water, beating all together meantime. Drop in the yolk of the egg, season with the pepper, salt, and mustard. Stir in also the grated cheese, and last of ah1 the white of the egg, which must first be whipped to a froth. Dip from this mixture table-spoonfuls, and drop them one by one into hot clarified fat or lard. As the fritters become firm and arise to the top, turn them over with a skewer that they may brown evenly all around. As soon as they become brown, remove them from the fat, and place them upon a sheet of kitchen-paper to drain for a moment, when they must be piled tastefully upon a hot napkin, and served garnished with sprigs of parsley. NOTE. — Any strong old cheese that is dry enough to grate may be used instead of the Parmesan cheese for these fritters. Apple Fritters. — Three large apples, three ounces of flour, one dessert-spoonful of salad oil, one ounce of sugar, one gill of tepid water, white of one egg. The apples must be very thinly pared and cored, leaving them whole. They must be cut around into slices about a third of an inch in thickness. Put the flour into a bowl, and pour into the centre thereof the salad oil. Over this pour the tepid water, and beat all well together. Beat the white of egg to a stiff froth, and stir this into the batter very lightly, and when all is smoothly mixed, lift the slices of apple with a skewer, and dipping them into the batter, throw them one by one into hot clarified fat or lard, and fry them therein until the skewer will easily pierce them through, the time required for which depends upon the quality and kind of apple used. When done, drain them for a moment upon a sheet of kitchen-paper, and arranging them in a circle upon a flat dish, sprinkle the sugar thickly over them, and serve, NOTE. — Sugar should never be put into any kind of batter, as it tends to render it heavy. It is better to use it, an with these fritters, by sprinkling over when the dish is ready for serving. 134 CROQUETTES AND FRITTERS. Corn Fritters. — Four ears of boiled maize, four ounces of flour, one gill of milk, two eggs, one half tea-spoonful of pepper

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