Cheese Fondue

Ingredients

• a tablespoonful of butter
• a tablespoonful of flour
• a cupful of rich milk
• a small cupful of grated bread crumbs
• a large cupful of grated cheese
• salt to taste
• cayenne to taste
• half a teaspoonful of French mustard
• the yolk of 1 egg

Method

1. 1

   Melt butter, add flour, then milk to make a sauce.

2. 2

   Stir in bread crumbs and cheese until melted.

3. 3

   Remove from heat, beat in egg yolk, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 70. The excerpt below is the record exactly as published.

a large cupful of grated cheese; cook only until the cheese is melted and pour over crisp circles of buttered toast. Serve immediately. CHEESE CUSTARDS. Chop very finely a scant pound of cheese and beat thor- oughly into it 1 at a time 3 eggs and a tablespoonful of cream; season with salt, pepper and a little celery salt and turn into buttered timbale molds that have been placed in a pan of hot water, baking for about 20 minutes, or until firm. Serve very hot accompanied by brown bread sandwiches. CHEESE BALLS WITH TOMATO SATTCE. Mix together 2 cupfuls of grated cheese, a quarter of a teaspoon of salt, a few grains of cayenne pepper and 1 cupful of crumbled stale bread ; then add 1 egg, beat lightly and a few drops of Worcestershire sauce, forming into small balls; roll quickly in crushed cracker crumbs and fry in deep fat to a golden brown. Serve on triangles of buttered toast and pour over them a tomato sauce. WELSH RAREBIT. One pound of chopped American cheese, % glass of ale, yolk of 1 egg, 1 teaspoon dry mustard, 1 teaspoon of Wor- cestershire sauce, 1 teaspoon of butter, a dash of red and same of black pepper, and if you like it hot a few drops of Tobasco. Put the butter in the pan and when it gets hot put in cheese; stir constantly and gradually add the ale. When CHEESE 157 well mixed add the egg with seasoning beaten in; stir in and pour over toast or crackers. — Mrs. Cora Phelps. WELSH RAREBIT. Two cups of grated cheese, yolks of 2 eggs, salt and pepper to taste. Put the milk in a granite saucepan, when boiling hot, add the cheese, stir until melted, then add a spoon of but- ter, salt, pepper and eggs. As soon as it boils take off and serve hot. It is a nice spread on hot toast and served. — Mrs. Zollicoffer. CHEESE AND EGG PATTIES. Remove every particle of the soft interior of puff paste patties, placing in the bottom of each a tablespoonful of grated cheese, a pinch of salt and pepper, half a teaspoonful of minced parsley and a few drops of lemon juice; break an egg carefully in each over the cheese mixture; sprinkling again with salt, pepper and cheese, replace the pattie tops and bake in a moderate oven until the eggs are set, covering with brown paper to prevent scorching. Serve on a heated chop platter garnished with pimolas and parsley. CHEESE FONDIJ. Prepare a rich cream sauce by melting a tablespoonful of butter in the chafing-dish and then adding a tablespoonful of flour, and when smooth a cupful of rich milk; stir the sauce until it boils, and add' a small cupful of grated bread crumbs, a few drops of Worcestershire sauce and a large cupful of grated cheese, stirring rapidly until the cheese is melted and seasoning with salt and cayenne to taste and half a teaspoonful of French mustard; now remove from the fire and quickly beat in the yolk of 1 egg

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