vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fondeau
From Tried favourites cookery book, 1909
Serves 2
Can be baked in small pie-dishes or spoonfuls on greased paper.
Presented as published in 1909. 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
800Calories
47 gProtein
63 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories800 kcal
Protein47 g
Carbohydrates63 g
Fiber2.6 g
Sugars15 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol289 mg
Sodium2067 mg
Potassium702 mg
Calcium1183 mg
Iron4 mg
Magnesium89 mg
Phosphorus978 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E1.1 mg
Vitamin K5.3 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.1 mg
Folate89 mcg
Choline211 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 87. The excerpt below is the record exactly as published.
Cheese Fondeau. J pint Milk, 4 oz. Bread Crumbs, 2 Eggs, 6 oz. grated Cheese; season with Pepper, Salt, and Cayenne
Cook this with the app: pantry check, scaling, and the assistant.