Cheese Fondue

Ingredients

• 1 cup grated cheese
• 1 cup milk
• 2 teaspoons butter
• 3 eggs
• 1 cup soft bread-crums
• 1/2 teaspoon salt
• Cayenne

Method

1. 1

   Scald the milk and pour it over the crumbs, then add the butter or butter substitute, the cheese and seasonings.

2. 2

   Beat the egg-yolks slightly and add to the mixture, then fold in the stiffly beaten whites and turn the mixture into a greased baking-dish.

3. 3

   Set in a pan of water and bake in a slow oven (300° F.) until firm on top.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 39. The excerpt below is the record exactly as published.

1 cup milk (acccording to richness de- Yi teaspoon salt sired) shaved or cut fine Few grains pepper 6 slices buttered toast Make a white sauce, in the top of a double boiler, of the first six ingredients, mixing the mustard with the other dry ingredients. Set the top part of the boiler over hot but not boiling water. Add the cheese, cook and stir until it is melted. Serve on hot toasted bread or on saltines. One-half cup chopped olives may be added. This dish may be varied by adding one or two slightly beaten eggs just after the cheese has m.elted and continuing the cooking until the egg has thickened the mixture. MEXICAN RABBIT 3/2 tablespoon butter Y^ teaspoon salt y2 green pepper Yz cup canned tomatoes 2 cups grated cheese Yz cup bread-crums I tg% 6 slices buttered toast I cup canned corn Melt the butter in the top of the double boiler, add the chopped pepper and cook until slightly softened, but not browned. Set over hot water, add the cheese and stir constantly until the cheese is melted. Mix beaten ^g%^ salt and corn and stir into the cheese mixture; add the chopped tomatoes and crums. Heat the mixture and serve on toasted bread. CHEESE FONDUE 1 cup grated cheese Yi teaspoon salt 2 teaspoons butter 3 eggs I cup milk Cayenne I cup soft bread-crums

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