appetizer

Cheese Fondue

Name: Cheese Fondue
Ingredients: a cup of fresh bread-crumbs; two cups of grated cheese; two eggs; a cupful of milk; a tablespoonful of butter; a tiny pinch of soda; Pepper to taste; and salt to taste

From The chafing-dish supper, 1894

Presented as published in 1894. 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

1740Calories

107 gProtein

120 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1740 kcal

Protein107 g

Carbohydrates120 g

Fiber4.9 g

Sugars19 g

Total Fat102 g

Saturated Fat47 g

Monounsaturated Fat22 g

Polyunsaturated Fat7.3 g

Omega-30.3 g

Cholesterol644 mg

Sodium5283 mg

Potassium1165 mg

Calcium2705 mg

Iron8.1 mg

Magnesium173 mg

Phosphorus2167 mg

Zinc14 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A793 mcg

Vitamin E2.5 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B125.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)7.7 mg

Folate177 mcg

Choline387 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 17. The excerpt below is the record exactly as published.

a cup of fresh bread-crumbs and two cups of grated cheese. Beat two eggs light in a bowl. Melt a tablespoonful of butter in the chafing-dish, over boiling water, add a cupful of milk, a tiny pinch of soda, the crumbs and the cheese. Pepper and salt to taste

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