Cheese Fondu
From The easiest way in housekeeping and cooking, 1881
Should be eaten at once.
Presented as published in 1881. 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
193Calories
16 gProtein
3 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein16 g
Carbohydrates3.1 g
Fiber0 g
Sugars1.8 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol382 mg
Sodium287 mg
Potassium198 mg
Calcium161 mg
Iron1.8 mg
Magnesium18 mg
Phosphorus277 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A187 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline300 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 92. The excerpt below is the record exactly as published.
Cheese Fondu. This prei;i^ration of grated cheese and eggs can be made in a large dish for several people, or in "portions" for one, each in a small earthen dish. For one portion allow two eggs ; half a saltspoonful of salt ; a heaping table- spoonful of grated cheese ; two of milk ; and a few grains of cayenne
Cook this with the app: pantry check, scaling, and the assistant.