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Cheese Fondue

Name: Cheese Fondue
Yield: 2 servings
Ingredients: 1 cup scalded milk; 1 tablespoon butter; 1 cup soft stale bread crumbs; 3^ teaspoon salt; 1 cup grated cheese; 3 eggs

From Delta Gamma cook book, 1922

Serves 2

Carol Howard (Kappa)

Presented as published in 1922. 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

600Calories

35 gProtein

51 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories600 kcal

Protein35 g

Carbohydrates51 g

Fiber2.7 g

Sugars4 g

Total Fat33 g

Saturated Fat12 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol348 mg

Sodium2194 mg

Potassium334 mg

Calcium691 mg

Iron4.5 mg

Magnesium56 mg

Phosphorus634 mg

Zinc4.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A259 mcg

Vitamin E1.1 mg

Vitamin K5.2 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.1 mg

Folate103 mcg

Choline238 mg

Caffeine0 mg

Water76 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 37. The excerpt below is the record exactly as published.

Cheese Fondue 1 cup scalded milk 1 tablespoon butter 1 cup soft stale bread crumbs 3^ teaspoon salt 1 cup grated cheese 3 eggs

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