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Cheese Fonda
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Serve immediately as it falls quickly.
Presented as published in 1907. 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
819Calories
44 gProtein
45 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories819 kcal
Protein44 g
Carbohydrates45 g
Fiber3.2 g
Sugars4.1 g
Total Fat51 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol398 mg
Sodium3275 mg
Potassium346 mg
Calcium959 mg
Iron4.6 mg
Magnesium69 mg
Phosphorus776 mg
Zinc6 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.5 mcg
Vitamin C1.6 mg
Vitamin A500 mcg
Vitamin E1.9 mg
Vitamin K33 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.8 mg
Folate131 mcg
Choline230 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 52. The excerpt below is the record exactly as published.
CHEESE FONDA. ' Soak one cup of dry bread crumbs in two scant cups rich milk. Beat into this three eggs whipped very light. Add one small teaspoon of melted butter, one small teaspoon of pepper, one small teaspoon ot salt, one-half pound of old cheese grated
Cook this with the app: pantry check, scaling, and the assistant.