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Cheese Fonda
From San Rafael cook book, 1906, 1906
Serves 2
An appetizing relish for evening refreshment, or a lunch course.
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
951Calories
58 gProtein
66 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein58 g
Carbohydrates66 g
Fiber4.5 g
Sugars10 g
Total Fat56 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol323 mg
Sodium8437 mg
Potassium725 mg
Calcium1401 mg
Iron5.7 mg
Magnesium139 mg
Phosphorus1207 mg
Zinc8.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C3.1 mg
Vitamin A413 mcg
Vitamin E2 mg
Vitamin K31 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.6 mg
Folate123 mcg
Choline210 mg
Caffeine0 mg
Water191 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. 96 CHEESE saltspoon of salt, a few drops of tabasco or a sprinkle of cayenne
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