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Cheese Fondue

Name: Cheese Fondue
Yield: 1 servings
Ingredients: one-quarter of a pint of milk; one ounce of butter; one-half of a teacupful of fine bread-crumbs; one-half of a teacupful of grated cheese; the yolks of two eggs; a little salt; the whites of three eggs

From The national course in home economics, 1917

Serves 1

Bake until the center is firm.

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 125. The excerpt below is the record exactly as published.

CHEESE FONDU. Boil one-quartev of a pint of milk and stir into it till melted one ounce of butter. Pour it apon one-half of a teacupful of fine bread-crumbs. Soak a few minutes, add one-half of a teacupful of grated cheese, the yolks of two eggs, and a little salt. Butter a souffle tin, and tie round it, to make the sides higher, a band of buttered paper. Just before putting the souffle into the oven, dash in the whites of three eggs

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