vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour and Cheese Fritters
From Miss Cameron's cookery book, 1898
Serves 2
Presented as published in 1898. 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
762Calories
47 gProtein
47 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein47 g
Carbohydrates47 g
Fiber2.1 g
Sugars12 g
Total Fat43 g
Saturated Fat23 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol221 mg
Sodium2114 mg
Potassium698 mg
Calcium1318 mg
Iron1.6 mg
Magnesium98 mg
Phosphorus1092 mg
Zinc6.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A377 mcg
Vitamin E1.1 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.9 mg
Folate26 mcg
Choline139 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 50. The excerpt below is the record exactly as published.
Cornflour and. Cheese Fritters. Two oz. Brown and Poison's cornflour, 1 pint of milk, 8 oz. grated cheese (Parmesan is the beet), 1 yolk of egg f salt, pepper, and cayenne
Cook this with the app: pantry check, scaling, and the assistant.