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Cheese Fondue
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
431Calories
26 gProtein
38 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein26 g
Carbohydrates38 g
Fiber5.6 g
Sugars15 g
Total Fat20 g
Saturated Fat8.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol401 mg
Sodium441 mg
Potassium841 mg
Calcium434 mg
Iron5.7 mg
Magnesium75 mg
Phosphorus528 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A545 mcg
Vitamin E4.8 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.4 mg
Folate82 mcg
Choline348 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 37. The excerpt below is the record exactly as published.
Cheese Fondue 2 cups milk • 4 eggs }/2 cup bread crumbs 3^ pound yellow cheese good pinch soda mace, salt, pepper, paprika
Cook this with the app: pantry check, scaling, and the assistant.