Cheese Fondu
From The child's cookery book, 1900
Gruyere cheese is recommended.
Presented as published in 1900. 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
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 9. The excerpt below is the record exactly as published.
Cheese Fondu Take two eggs and the weight of one in grated cheese, this is particularly nice with Gruyere cheese, but any other will do. Break the eggs into a basin and beat them well, add the cheese, and a piece of butter the size of a nut
Cook this with the app: pantry check, scaling, and the assistant.