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Cheese Fondu

Name: Cheese Fondu
Yield: 2 servings
Ingredients: 1/2 Pound Dry Cheese; 1 Tablespoon Cornstarch; 1 Cup Cream; Yolks 4 Eggs; Whites 4 Eggs

From The bride's cook book, 1915

Serves 2

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

896Calories

34 gProtein

12 gCarbs

79 gFat

Full nutrition (33 nutrients)

Calories896 kcal

Protein34 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat79 g

Saturated Fat46 g

Monounsaturated Fat16 g

Polyunsaturated Fat0 g

Cholesterol234 mg

Sodium775 mg

Potassium208 mg

Calcium883 mg

Iron0 mg

Magnesium41 mg

Phosphorus601 mg

Zinc4.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water165 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 77. The excerpt below is the record exactly as published.

CHEESE FONDU Vz Pound Dry Cheese 1 Tablespoon Cornstarch 1 Cup Cream Yolks 4 Eggs Whites 4 Eggs

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