appetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fondue
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
687Calories
31 gProtein
74 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein31 g
Carbohydrates74 g
Fiber2.9 g
Sugars19 g
Total Fat40 g
Saturated Fat15 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3.2 g
Omega-30.3 g
Cholesterol110 mg
Sodium1600 mg
Potassium553 mg
Calcium918 mg
Iron4.3 mg
Magnesium76 mg
Phosphorus618 mg
Zinc4 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A235 mcg
Vitamin E0.5 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.3 mg
Folate10 mcg
Choline43 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 30. The excerpt below is the record exactly as published.
CHEESE FONDUE ON TOAST COFFEE Cheese Fondue Cover I c bread broken into small pieces with i c milk ; add ^ c cheese either grated or cut into small pieces, i T melted butter and ^ t salt. Cook in a double boiler until cheese is melted, then add i egg, beaten
Cook this with the app: pantry check, scaling, and the assistant.