appetizer
Cheese Fondue
From Raleigh recipe book, 1925
Presented as published in 1925. 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
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 32. The excerpt below is the record exactly as published.
CHEESE FONDUE Line a buttered baking dish with buttered stale bread (cut one-half inch thick and cut slice four times). Make custard of a cup of milk, 1 egg and beat, add seasoning. Sprinkle over bread one-half cup grated cheese
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