appetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fondue
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
660Calories
36 gProtein
26 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein36 g
Carbohydrates26 g
Fiber0 g
Sugars6.3 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol440 mg
Sodium1253 mg
Potassium454 mg
Calcium746 mg
Iron2.9 mg
Magnesium52 mg
Phosphorus723 mg
Zinc4.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A338 mcg
Vitamin E1.4 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.3 mg
Folate76 mcg
Choline324 mg
Caffeine0 mg
Water199 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 137. The excerpt below is the record exactly as published.
Cheese Fondue Coffee *Cheese Fondue—2 tablespoons flour, % cup grated cheese, 1 tablespoon Crisco, 2 eggs, salt, pepper and red pepper, and % cup milk
Cook this with the app: pantry check, scaling, and the assistant.