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Cheese Fonda
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
815Calories
48 gProtein
62 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein48 g
Carbohydrates62 g
Fiber2.9 g
Sugars9.4 g
Total Fat47 g
Saturated Fat22 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol137 mg
Sodium3435 mg
Potassium546 mg
Calcium1335 mg
Iron3.5 mg
Magnesium85 mg
Phosphorus1002 mg
Zinc6.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C1.6 mg
Vitamin A322 mcg
Vitamin E0.8 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate79 mcg
Choline48 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
CHEESE FONDA— Mrs. Thos. WIntrlngham. 1 tablespoon butter, 1 cup fresh milk, 1 cup fine bread crumbs, 2 cups grated cheese (Eastern Dairy), 2 eggs, saltspoon dry mustard
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