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Cheese Fondue

Name: Cheese Fondue
Yield: 2 servings
Ingredients: 2 teaspoons butter; 1/2 pint milk; 1 pint grated cheese; 1/2 pint fresh bread crumbs; 1 teaspoon of salt; a little pepper; a pinch of soda; 2 beaten eggs

From The household cook book, 1902

Serves 2

Have everything ready before beginning to cook.

Presented as published in 1902. 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

925Calories

56 gProtein

72 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories925 kcal

Protein56 g

Carbohydrates72 g

Fiber5.9 g

Sugars9.9 g

Total Fat50 g

Saturated Fat24 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol317 mg

Sodium3854 mg

Potassium760 mg

Calcium1419 mg

Iron5.5 mg

Magnesium110 mg

Phosphorus1113 mg

Zinc7.4 mg

Copper0.4 mg

Manganese2.2 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E1.4 mg

Vitamin K27 mcg

Vitamin B60.4 mg

Vitamin B123 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.4 mg

Folate97 mcg

Choline196 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 457. The excerpt below is the record exactly as published.

CHEESE FONDU — In the blazer melt 2 teaspoons butter; then add ^ pint milk, 1 pint grated cheese, | pint fresh bread crumbs, | teasxDoon of salt, a little pepper and a pinch of soda; cook till smooth. Time, about 5 or 6 minutes. Then stir in slowly 2 beaten eggs

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