vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Fritters
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
695Calories
53 gProtein
16 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein53 g
Carbohydrates16 g
Fiber0.3 g
Sugars0.6 g
Total Fat58 g
Saturated Fat22 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol690 mg
Sodium2206 mg
Potassium436 mg
Calcium1101 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus1020 mg
Zinc6.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A499 mcg
Vitamin E2.2 mg
Vitamin K4.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate78 mcg
Choline457 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 152. The excerpt below is the record exactly as published.
CHEESE FRITTERS.— Put into a sauce=pan 1 pint of water, 1^ oz. of butter, a teaspoon of black pepper, and a pinch of cayenne, and 200 MILK, BUTTER AND CHEESE bring the water to boiling point; then gradually stir in flour enough to make a thick paste. Remove from the fire and incorporate ^ lb. of grated Parmesan cheese, the whites of 2 eggs beaten to a froth, and the yolks of 4
Cook this with the app: pantry check, scaling, and the assistant.