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Cheese Fondu

Name: Cheese Fondu
Yield: 3 servings
Cuisine: French
Ingredients: 1 cup of bread crumbs; 2 scant cups milk; 1/2 lb. dry cheese; 3 eggs; 1 small tablespoon butter; pepper; salt

From The Cook County cook book, 1912

Serves 3

Presented as published in 1912. 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

608Calories

34 gProtein

35 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories608 kcal

Protein34 g

Carbohydrates35 g

Fiber1.6 g

Sugars10 g

Total Fat40 g

Saturated Fat20 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol291 mg

Sodium897 mg

Potassium447 mg

Calcium835 mg

Iron2.6 mg

Magnesium63 mg

Phosphorus679 mg

Zinc4.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K2.5 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.6 mg

Folate62 mcg

Choline181 mg

Caffeine0 mg

Water214 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 292. The excerpt below is the record exactly as published.

CHEESE FONDU.— 1 cup of bread crumbs, 2 scant cups milk, Yi lb. dry cheese, grated, 3 eggs, beaten light, 1 small tablespoon butter, pepper and salt

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