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Cheese Fritters

Name: Cheese Fritters
Yield: 5 servings
Ingredients: One-quarter cup of butter; 4% cup of flour; 4 cup of corn starch; 3-4 cup of grated cheese; 144 teaspoonful salt; 2 cups of scalded milk; yolks 2 eggs

From Magnet users cook book, 1920

Serves 5

—Mrs. H. Lloyd, Sunnyside, Ontario.

Presented as published in 1920. 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

901Calories

20 gProtein

173 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories901 kcal

Protein20 g

Carbohydrates173 g

Fiber0.9 g

Sugars0 g

Total Fat21 g

Saturated Fat2.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol41 mg

Sodium448 mg

Potassium175 mg

Calcium184 mg

Iron6.2 mg

Magnesium36 mg

Phosphorus239 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A42 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.8 mg

Folate162 mcg

Choline3 mg

Caffeine0 mg

Water35 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 32. The excerpt below is the record exactly as published.

CHEESE FRITTERS. One-quarter cup of butter, 4% cup of flour, 4 cup of corn starch, 3-4 cup of grated cheese, 144 teaspoonful salt, 2 cups of scalded milk, yolks 2 eggs

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