Frenchappetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Cheese Fondue

Name: Cheese Fondue
Yield: 2 servings
Cuisine: French
Ingredients: a quarter of a pound of cheese; six eggs; three table-spoonfuls of butter; a level teaspoonful of salt; one-eighth of a teaspoonful of white pepper; four slices of fried or toasted oread

From Miss Parloa's kitchen companion, 1887

Serves 2

Good for luncheon or supper.

Presented as published in 1887. 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

822Calories

48 gProtein

70 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories822 kcal

Protein48 g

Carbohydrates70 g

Fiber5.7 g

Sugars8.4 g

Total Fat55 g

Saturated Fat17 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.6 g

Omega-30.3 g

Cholesterol662 mg

Sodium2474 mg

Potassium522 mg

Calcium687 mg

Iron7.7 mg

Magnesium104 mg

Phosphorus786 mg

Zinc5.8 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D3 mcg

Vitamin C0.3 mg

Vitamin A419 mcg

Vitamin E2.3 mg

Vitamin K8.7 mcg

Vitamin B60.5 mg

Vitamin B121.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)7.6 mg

Folate186 mcg

Choline468 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 209. The excerpt below is the record exactly as published.

Cheese Fondue. When carefully made, this is a most satisfactory dish for a cheese course in a dinner. It is also good for luncheon or supper. The ingredients are : a quarter of a pound of cheese, six eggs, three table-spoonfuls of butter, a level teaspoonful of salt, one-eighth of a teaspoonful of white pepper, and four slices of fried or toasted oread

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