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Cheese Fondu

Name: Cheese Fondu
Yield: 1 servings
Ingredients: One cup scalded milk; one cup bread crumbs; half a cup grated cheese; half a teaspoon salt; one dessertspoon butter; three eggs, beaten separately

From The Toronto Cook Book, 1915

Serves 1

Serve hot.

Presented as published in 1915. 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

897Calories

51 gProtein

86 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories897 kcal

Protein51 g

Carbohydrates86 g

Fiber4.9 g

Sugars7.3 g

Total Fat41 g

Saturated Fat15 g

Monounsaturated Fat10 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol621 mg

Sodium3235 mg

Potassium532 mg

Calcium820 mg

Iron8.1 mg

Magnesium86 mg

Phosphorus862 mg

Zinc6.1 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A379 mcg

Vitamin E2 mg

Vitamin K8.6 mcg

Vitamin B60.4 mg

Vitamin B122.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.3 mg

Folate190 mcg

Choline465 mg

Caffeine0 mg

Water136 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 27. The excerpt below is the record exactly as published.

Cheese Fondu One cup scalded milk, one cup bread crumbs, half a cup grated cheese, half a teaspoon salt, one dessertspoon butter, three eggs, beaten separately

Cook this with the app: pantry check, scaling, and the assistant.