Cheese Fondue

Ingredients

• 1 cup bread crumbs
• 1 egg
• 1/2 cup milk
• 1 tbs. butter
• 1 1/2 cups grated cheese
• 1 1/2 tsp. salt
• 4 tsp. pepper

Method

1. 1

   In a double boiler, cook crumbs and milk until smooth and thick.

2. 2

   Add butter, cheese, salt, and pepper, cook a few minutes, then remove from fire and add beaten egg yolk.

3. 3

   Fold in stiffly beaten egg white and bake in a buttered dish in a moderately hot oven for 20 minutes or until brown on top.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

k 2 cups grated cheese 2) CEs)" : 1 tsp. salt 2 cups boiled brown rice % tsp. paprika ies has CAROLINA COOKERY FROM QUAKER KITCHENS Seald milk, add beaten eggs and other ingredients. Pour into buttered custard cups, set in a pan of cold water, and bake in a 350 F. oven until done, that is, until a silver knife inserted in the center of the custard comes out clean. Pimentos, if liked are an attractive addition. Serve hot. Mrs. W. T. Saunders. WELSH RABBIT % lb. cheese 1 tbs. flour 1 eup milk 1 ths. butter 1 egg Dash of cayenne 1% tsp. salt In a double boiler, heat milk. Cut cheese up rather fine and mix with egg well beaten, flour, cayenne and salt. Add slowly to hot milk, stir till smooth and slightly thick, add butter and remove from fire. Serve on toast or crackers. —Mrs. H. A. White. CHEESE FONDUE 1 cup bread crumbs 1 egg % cup milk 1 tbs. butter 1% cups grated cheese 1% tsp. salt 4 tsp. pepper

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