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Cheese Fondu
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
579Calories
28 gProtein
54 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein28 g
Carbohydrates54 g
Fiber1.5 g
Sugars6.4 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol253 mg
Sodium470 mg
Potassium358 mg
Calcium562 mg
Iron3.6 mg
Magnesium48 mg
Phosphorus522 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.2 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.5 mg
Folate113 mcg
Choline180 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 37. The excerpt below is the record exactly as published.
Cheese Fondu. — One cup of cracker crumbs, one cup of milk, HOW WE COOK IN TENNESSEE. 65 one cup of chopped cheese, two eggs
Cook this with the app: pantry check, scaling, and the assistant.