appetizer

Cheese Fondue

Name: Cheese Fondue
Ingredients: one tablespoonful of butter; one of flour; a gill of milk or cream; three ounces of finely-grated cheese; a saltspoonful (scant) of salt; a tiny pinch of cayenne; the beaten yolks of two eggs; the whites of three eggs

From Catherine Owen's new cook book .., 1885

Serve instantly or it will fall.

Presented as published in 1885. 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

1151Calories

55 gProtein

15 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1151 kcal

Protein55 g

Carbohydrates15 g

Fiber0 g

Sugars1.2 g

Total Fat107 g

Saturated Fat49 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1172 mg

Sodium938 mg

Potassium542 mg

Calcium819 mg

Iron5 mg

Magnesium62 mg

Phosphorus965 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A669 mcg

Vitamin E3.3 mg

Vitamin K5.7 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.8 mg

Folate148 mcg

Choline735 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 109. The excerpt below is the record exactly as published.

one tablespoonful of butter, one of flour ; stir over the fire till they bubble ; then add a gill of milk or cream (so far this is only very thick white sauce) ; stir to prevent burning ; when smooth stir into it three ounces of finely-grated cheese of fine quality, a saltspoonful (scant) of salt, and a tiny pinch of cayenne ; turn it when well mixed into a bowl and stir into it the beaten yolks of two eggs ; thoroughly whisk the whites of three eggs

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