Cheese Fritters

Name: Cheese Fritters
Ingredients: two large spoonsful of cornflour; one of ordinary flour; one pint of boiling milk; the yolks of three eggs; some grated Parmesan cheese

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

296Calories

21 gProtein

18 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories296 kcal

Protein21 g

Carbohydrates18 g

Fiber1.1 g

Sugars0.6 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol558 mg

Sodium214 mg

Potassium264 mg

Calcium87 mg

Iron3.4 mg

Magnesium34 mg

Phosphorus345 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.9 mg

Folate87 mcg

Choline444 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 53. The excerpt below is the record exactly as published.

CHEESE FRITTERS Take two large spoonsful of cornflour and one of ordinary flour and mix in a little cold milk. Then pour on this one pint of boiling milk. Work it all into a creamy mixture, then put it on the fire to boil again for some minutes. Then remove and work in the yolks of three eggs, adding a little cayenne and salt and some grated Parmesan cheese

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