appetizer

Cheese Fondue

Name: Cheese Fondue
Ingredients: 1 C. milk — scald; 1 T. butter; 1/4 lb. cheese (grated or cut into small pieces); 1 C. bread crumbs; 2 eggs — well beaten; 1/2 t. salt; 1/4 t. mustard — if desired; f. g. pepper

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

1036Calories

49 gProtein

92 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories1036 kcal

Protein49 g

Carbohydrates92 g

Fiber4.9 g

Sugars19 g

Total Fat63 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol174 mg

Sodium2808 mg

Potassium669 mg

Calcium1303 mg

Iron5.4 mg

Magnesium107 mg

Phosphorus948 mg

Zinc6.8 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A436 mcg

Vitamin E1.1 mg

Vitamin K9.9 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.5 mg

Folate139 mcg

Choline59 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 18. The excerpt below is the record exactly as published.

Cheese Fondue 1 C. milk — scald 1 T. butter I/4 lb. cheese (grated or cut into small pieces) 1 C. bread crumbs 2 eggs — well beaten 1/2 t. salt 14 t. mustard — if desired f. g. pepper

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