Cheese Fritters

Ingredients

• About a pint of water
• a piece of butter the size of an egg
• the least piece of cayenne
• plenty of black pepper
• 1½ lb. of ground Parmesan cheese
• yolks of 2 or 3 eggs
• whites of 2 beaten to a froth
• salt
• flour

Method

1. 1

   Put the water into a saucepan with the butter, cayenne, and black pepper.

2. 2

   When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs.

3. 3

   Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard.

4. 4

   Serve sprinkled with very fine salt.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 118. The excerpt below is the record exactly as published.

Cheese Fritters—Ingredients—About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, 1% Ib. of ground Parmesan cheese, yolks of 2 or 3 eggs, and whites of 2 beaten to a froth, salt, flour

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