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Cheese Fondu

Name: Cheese Fondu
Yield: 2 servings
Ingredients: an ounce of butter; a pint of boiled milk; two tablespoonfuls of flour; the yolks of four eggs; five ounces of grated cheese; a heaping teaspoonful of salt; half a teaspoonful of pepper

From Original White House Cookbook, 1887

Serves 2

Serve immediately.

Presented as published in 1887. 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

438Calories

27 gProtein

16 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories438 kcal

Protein27 g

Carbohydrates16 g

Fiber0.1 g

Sugars0.2 g

Total Fat41 g

Saturated Fat14 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol462 mg

Sodium2425 mg

Potassium189 mg

Calcium677 mg

Iron1.8 mg

Magnesium30 mg

Phosphorus594 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A291 mcg

Vitamin E1.2 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate67 mcg

Choline289 mg

Caffeine0 mg

Water37 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 140. The excerpt below is the record exactly as published.

CHEESE FONDU. Melt an ounce of butter and whisk into it a pint of boiled milk. Dis- solve two tablespoonfuis of flour in a gill of cold milk, add it to the boiled milk and let it cool.. Beat the yolks of four eggs with a heaping teaspoon- ful of salt, half a teaspoonful of pepper and five ounces of grated cheese

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