Frenchappetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fondue
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Recipe by Mrs. Scadding.
Presented as published in 1913. 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
568Calories
30 gProtein
63 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein30 g
Carbohydrates63 g
Fiber4.8 g
Sugars18 g
Total Fat22 g
Saturated Fat9.9 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol230 mg
Sodium5790 mg
Potassium667 mg
Calcium593 mg
Iron4.8 mg
Magnesium98 mg
Phosphorus597 mg
Zinc3.6 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D3.3 mcg
Vitamin C0.2 mg
Vitamin A206 mcg
Vitamin E1 mg
Vitamin K5.8 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)6 mg
Folate105 mcg
Choline210 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 19. The excerpt below is the record exactly as published.
Cheese Fondue. 3 slices buttered bread (crusts cut off) . 1 pint milk. 2 beaten eggs. 1 mustardspoon mustard; same of salt; all in milk. Cover the bread with thick slices of rich Oregon cheese
Cook this with the app: pantry check, scaling, and the assistant.