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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 118
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118 To make cheese fritters Take a breakfast cupful of milk. Set it on the fire in a stew pan, with a small piece of butter. Stir in [illegible] [illegible] [illegible] it is quite thick, let it boil set it to cool. Grate four oz of Parmason or good double Gloster [illegible] [illegible] being cold put two eggs in it, yolks & whites a little salt & a teaspoonful of mustard. Beat them up well together. Mix in the [illegible] have the frying lard [illegible] drop [illegible] batter in in spoonfuls four or so at a time take them out with a slice lay them on a sieve to drain & go on so
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118 To make cheese fritters Take a breakfast cupful of milk. Set it on the fire in a stew pan, with a small piece of butter. Stir in [illegible] [illegible] [illegible] it is quite thick, let it boil set it to cool. Grate four oz of Parmason or good double Gloster [illegible] [illegible] being cold put two eggs in it, yolks & whites a little salt & a teaspoonful of mustard. Beat them up well together. Mix in the [illegible] have the frying lard [illegible] drop [illegible] batter in in spoonfuls four or so at a time take them out with a slice lay them on a sieve to drain & go on so
Szathmary Culinary Manuscripts and Cookbooks
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