appetizer

Cheese Fondue

Name: Cheese Fondue
Ingredients: 1 c. milk; 1 tbsp. butter; 2 c. cheese (or 1 lb.); 2 eggs; 1 tsp. mustard; 1 c. fine bread crumbs; 1/2 tsp. salt; 1 s.s. pepper

From Domestic science (Clark, Cornell home economics), 1911

Presented as published in 1911. 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

1626Calories

87 gProtein

115 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories1626 kcal

Protein87 g

Carbohydrates115 g

Fiber12 g

Sugars20 g

Total Fat103 g

Saturated Fat48 g

Monounsaturated Fat22 g

Polyunsaturated Fat7.6 g

Omega-30.4 g

Cholesterol633 mg

Sodium5287 mg

Potassium1277 mg

Calcium2096 mg

Iron10 mg

Magnesium195 mg

Phosphorus1615 mg

Zinc12 mg

Copper0.8 mg

Manganese4.5 mg

Vitamin D4.3 mcg

Vitamin C3.3 mg

Vitamin A885 mcg

Vitamin E3.3 mg

Vitamin K101 mcg

Vitamin B60.7 mg

Vitamin B124.7 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8.1 mg

Folate236 mcg

Choline358 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 24. The excerpt below is the record exactly as published.

Cheese Fondue — Home Recipe. 1 c. milk, 1 tbsp. butter, 2 c. cheese (or 1 lb.), 2 eggs, 1 tsp. mustard, 1 c. fine bread crumbs, ^ tsp. salt, J s.s. pepper.

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