Cheese Fritters
From Salads, sandwiches, and savouries, 1901
Serve dusted with cheese and cayenne.
Presented as published in 1901. 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
658Calories
23 gProtein
133 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories658 kcal
Protein23 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium396 mg
Calcium37 mg
Iron2.3 mg
Magnesium94 mg
Phosphorus335 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Water18 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Cheese Fritters. — Boil some macaroni till tender, then cut it up into tiny rings and mix these with grated Parmesan cheese, a little pepper and salt. Roll out some puff j)astry trimming
Cook this with the app: pantry check, scaling, and the assistant.