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Cheese Fondu
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
662Calories
41 gProtein
31 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein41 g
Carbohydrates31 g
Fiber2 g
Sugars4.9 g
Total Fat42 g
Saturated Fat21 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4.2 g
Omega-30.4 g
Cholesterol160 mg
Sodium7128 mg
Potassium476 mg
Calcium1187 mg
Iron1.9 mg
Magnesium63 mg
Phosphorus912 mg
Zinc5.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C4.8 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.4 mg
Folate33 mcg
Choline69 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 42. The excerpt below is the record exactly as published.
CHEESE FONDU.—One-half cup rolled crackers, cup milk, 4 cup grated cheese, 1 egg, beaten separately, saltspoon cayenne, 2 saltspoons salt
Cook this with the app: pantry check, scaling, and the assistant.