Frenchappetizer

Cheese Fondue

Name: Cheese Fondue
Cuisine: French
Ingredients: 2 cups milk; 2 eggs; 14 teaspoon salt; 1 cup grated cheese; cayenne; 14 teaspoon mustard; 1 cup diced bread

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

948Calories

65 gProtein

38 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories948 kcal

Protein65 g

Carbohydrates38 g

Fiber0.1 g

Sugars24 g

Total Fat59 g

Saturated Fat31 g

Monounsaturated Fat15 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol536 mg

Sodium3054 mg

Potassium1095 mg

Calcium1732 mg

Iron2.3 mg

Magnesium113 mg

Phosphorus1463 mg

Zinc8.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A593 mcg

Vitamin E1.9 mg

Vitamin K2.4 mcg

Vitamin B60.6 mg

Vitamin B125.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate54 mcg

Choline398 mg

Caffeine0 mg

Water534 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 86. The excerpt below is the record exactly as published.

Cheese Fondue—2 cups milk, 2 eggs, 14 teaspoon salt, 1 cup grated cheese, cayenne, 14 teaspoon mustard, 1 cup diced bread

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