Cheese Fondue

Ingredients

• 1 c. scalded milk
• 1 tb. butter
• 1 c. soft stale bread crumbs
• 1/2 ts. salt
• 1 lb. mild cheese
• 1 ts. mustard
• Few grains cayenne

Method

1. 1

   Add above ingredients to hot milk.

2. 2

   When well mixed, remove from fire and add 2 beaten yolks of eggs.

3. 3

   Fold in 2 beaten whites.

4. 4

   Put into a buttered earthen baking dish, and bake twenty minutes in a moderate oven.

5. 5

   Serve immediately, as it will fall if it stands.

Nutrition per serving

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 49. The excerpt below is the record exactly as published.

ts. mustard Speck of cayenne Cut the cheese in small pieces and melt over hot water, in chafing dish or double boiler. Add milk and stir rapidly. Add the season- ing to the beaten egg, stir in slowly and cook till it thickens a little, but do not let it curdle. Pour over the toast or wafers. Welsh Rarebit No. 2 Melt cream cheese in double boiler or chafing dish. Add milk or cream slowly to thin. Season with cayenne and mustard and stir in a beaten egg. When smooth pour over toast or wafers. Do not overcook the cheese. American Rarebit Soak 1 c. grated bread crumbs in 1 c. milk fifteen minutes. Melt 2 tb. butter in chafing-dish, add 1 c. grated or broken cheese. When cheese is melted, add the bread and milk, 1 egg well beaten, salt and cayenne to taste. Stir rapidly, and when smooth serve on toast or crackers. i 114 DOMESTIC SCIENCE Cheese Fondue 1 c. scalded milk 1 tb. butter 1 c. soft stale bread crumbs £ ts. salt i Ib. mild cheese cut fine j ts. mustard or grated Few grains cayenne

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