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Cheese Fondu
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
907Calories
55 gProtein
68 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories907 kcal
Protein55 g
Carbohydrates68 g
Fiber5.7 g
Sugars9.6 g
Total Fat52 g
Saturated Fat24 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol322 mg
Sodium2644 mg
Potassium757 mg
Calcium1411 mg
Iron5.3 mg
Magnesium112 mg
Phosphorus1112 mg
Zinc7.4 mg
Copper0.4 mg
Manganese2.2 mg
Vitamin D2.2 mcg
Vitamin C0.1 mg
Vitamin A400 mcg
Vitamin E1.4 mg
Vitamin K26 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4 mg
Folate92 mcg
Choline196 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 141. The excerpt below is the record exactly as published.
Cheese Fondu. — Put one tablespoonful of butter in pan, then one cup milk; let it boil, then add one cup bread crumbs and two cups grated cheese, little pepper and dry mustard. When the cheese melts add two well-beaten e^S.
Cook this with the app: pantry check, scaling, and the assistant.