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Cheese Fondue

Name: Cheese Fondue
Yield: 2 servings
Cuisine: French
Ingredients: One f;il)los|)0()n InitttT; 1 ciii) milk; 1 cuu ilry biecad rriiiiihs; 2 cups cliccsc; 2 r,u'_us; 1 salls])()(.)ii inu.stard; salt; cawinii'

From Superior cook book, 1905

Serves 2

Edith M. Whioiit.

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

810Calories

40 gProtein

58 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories810 kcal

Protein40 g

Carbohydrates58 g

Fiber6.9 g

Sugars11 g

Total Fat54 g

Saturated Fat24 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.6 g

Omega-30.2 g

Cholesterol314 mg

Sodium6956 mg

Potassium689 mg

Calcium1014 mg

Iron4.8 mg

Magnesium95 mg

Phosphorus802 mg

Zinc5.8 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2.1 mcg

Vitamin C11 mg

Vitamin A684 mcg

Vitamin E5.2 mg

Vitamin K40 mcg

Vitamin B60.6 mg

Vitamin B122.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)5 mg

Folate131 mcg

Choline176 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 57. The excerpt below is the record exactly as published.

Cheese Fondue. One f;il)los|)0()n InitttT, 1 ciii) milk', 1 cuii ilry lircad rriiiiihs, "i cups cliccsc, "i r,u'_us. 1 salls])()(.)ii inu.stard, salt and c-awinii

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