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Cheese Fondu
From The new home cook book, 1896
Serves 3
Serve immediately as it soon falls.
Presented as published in 1896. 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
668Calories
35 gProtein
39 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein35 g
Carbohydrates39 g
Fiber1.8 g
Sugars11 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol291 mg
Sodium920 mg
Potassium450 mg
Calcium837 mg
Iron2.9 mg
Magnesium63 mg
Phosphorus676 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A402 mcg
Vitamin E1.3 mg
Vitamin K4.9 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate82 mcg
Choline183 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 67. The excerpt below is the record exactly as published.
CHEESE FONDU. After Marion Harland. Soak one cup of very dry fine bread crumbs in two scant cups of milk (rich and fresh, or it will curdle) ; beat into this three eggs whipped very light, add one small tablespoon of melted butter, pepper and salt, and lastly one-half a pound of old cheese
Cook this with the app: pantry check, scaling, and the assistant.