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Canadian Fonda
From The Cook County cook book, 1912
Serves 1
Serve with powdered sugar or cheese.
Presented as published in 1912. 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
633Calories
47 gProtein
26 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein47 g
Carbohydrates26 g
Fiber0 g
Sugars13 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium519 mg
Potassium801 mg
Calcium471 mg
Iron6.1 mg
Magnesium69 mg
Phosphorus857 mg
Zinc5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.5 mg
Folate166 mcg
Choline925 mg
Caffeine0 mg
Water445 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 16. The excerpt below is the record exactly as published.
CANADIAN FONDA.— Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 ta'blespoon of butter to the well-beaten yolks of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.