Cheese Fondu (Fondue) a la Napolitaine

Ingredients

• Three eggs
• one cup milk
• one tablespoon flour
• one cup grated American cheese
• cayenne pepper
• salt
• one cup well-cooked and cut-up macaroni

Method

1. 1

   Put butter on stove, add flour, hot milk, pepper, and salt.

2. 2

   Take off stove, stir the cheese in slowly, let stand to get cold, season with pepper and salt.

3. 3

   Add the yolks, then the macaroni (cut across in small pieces), then gently add the whites that have been beaten to a stiff meringue.

4. 4

   Fill a souffle dish or small individual ramequin cups, then honeycomb them on the top with thin slices of macaroni; put in oven, in hot water, and cook — uncovered — until they are golden brown, which will require from ten to fifteen minutes in a hot oven.

5. 5

   Serve as a luncheon or supper dish or as an entree for dinner.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 399. The excerpt below is the record exactly as published.

eese Fondu ( Fondue ) a la Napolitaine Three eggs, one cup milk, one tablespoon flour, one cup grated American cheese, cayenne pepper and salt, one cup well-cooked and cut-up macaroni

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