Cheese Fondue

Name: Cheese Fondue
Ingredients: One egg; 1 cup milk; 2 slices bread; about %4 lb. cheese; Salt, pepper

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

771Calories

40 gProtein

44 gCarbs

49 gFat

Full nutrition (32 nutrients)

Calories771 kcal

Protein40 g

Carbohydrates44 g

Fiber1.4 g

Sugars15 g

Total Fat49 g

Saturated Fat27 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.7 g

Omega-30.3 g

Cholesterol143 mg

Sodium1120 mg

Potassium523 mg

Calcium1228 mg

Iron2.2 mg

Magnesium76 mg

Phosphorus833 mg

Zinc5.7 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin A436 mcg

Vitamin E1 mg

Vitamin K2.7 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)3.2 mg

Folate24 mcg

Choline43 mg

Water278 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 22. The excerpt below is the record exactly as published.

CHEESE FONDU One egg, 1 cup milk, 2 slices bread, buttered and cut in small squares, about %4 lb. cheese, or less, sliced fine or grated. Salt, pepper

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