Potato and Cheese Fritters

Name: Potato and Cheese Fritters
Ingredients: 2 c. hot riced potato; Spk. cayenne pepper; c. grated cheese; I tsp, salt; White of 1 egg; 2 egg yolks; 1 tb. flour

From The practical cookbook, 1917

Presented as published in 1917. 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

415Calories

28 gProtein

15 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories415 kcal

Protein28 g

Carbohydrates15 g

Fiber0 g

Sugars0 g

Total Fat27 g

Saturated Fat9.4 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol53 mg

Sodium3397 mg

Potassium123 mg

Calcium540 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus394 mg

Zinc2.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A139 mcg

Vitamin E2.2 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate16 mcg

Choline8.6 mg

Caffeine0 mg

Water58 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.

Potato and Cheese Fritters 2 c. hot riced potato Spk. cayenne pepper \ c. grated cheese White of 1 egg I tsp, salt 2 egg yolks Spk. nutmeg 1 tb. flour

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