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Turkish Cheese Fritters
From The encyclopædia of practical cookery, 1890
Serves 4
Presented as published in 1890. 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
243Calories
9 gProtein
44 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein9.3 g
Carbohydrates44 g
Fiber0 g
Sugars0.1 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium37 mg
Potassium112 mg
Calcium25 mg
Iron3.6 mg
Magnesium18 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate102 mcg
Choline74 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 268. The excerpt below is the record exactly as published.
Turkish Cheese Fritters. — Prepare a paste with 8oz. of flour and two eggs, roll it out as thin as possible, and over it spread grated Cheese and minced parsley ; double the paste over once, cut it into shapes with a round biscuit-cutter or cup, put these into a frying-pan with a little butter
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