Potato Fritters with Cheese

Name: Potato Fritters with Cheese
Ingredients: 6 good-sized potatoes; a gill of milk; a little cream; 3 yolks of eggs; a tablespoonful of grated Cheddar cheese; a little flour; a small piece of butter; season with salt, pepper, and grated nutmeg

From How to cook vegetables, 1911

Presented as published in 1911. 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

1016Calories

50 gProtein

162 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein50 g

Carbohydrates162 g

Fiber30 g

Sugars6.4 g

Total Fat21 g

Saturated Fat8.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol579 mg

Sodium2552 mg

Potassium4058 mg

Calcium685 mg

Iron57 mg

Magnesium304 mg

Phosphorus936 mg

Zinc6.6 mg

Copper8 mg

Manganese12 mg

Vitamin D4.2 mcg

Vitamin C47 mg

Vitamin A300 mcg

Vitamin E1.7 mg

Vitamin K0.6 mcg

Vitamin B62.5 mg

Vitamin B122.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)11 mg

Folate162 mcg

Choline463 mg

Caffeine0 mg

Water924 g

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 74. The excerpt below is the record exactly as published.

Potato Fritters with Cheese. Boil 6 good-sized potatoes, and rub through a sieve ; mix with a gill of milk, a little cream, 3 yolks of eggs, a handful of breadcrumbs, a tablespoonful of grated Cheddar cheese, a little flour, a small piece of butter, and season with salt, pepper, and grated nutmeg

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