appetizervegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Cheese Fondue

Name: Cheese Fondue
Yield: 2 servings
Ingredients: One tablespoonful butter; half pint milk; one cup bread crumbs; two cups grated cheese; one teaspoonful salt; a little red pepper; a saltspoon of mustard

From The Landmarks club cook book, 1903

Serves 2

None

Presented as published in 1903. 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

806Calories

48 gProtein

60 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein48 g

Carbohydrates60 g

Fiber3 g

Sugars9.5 g

Total Fat47 g

Saturated Fat22 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat2.8 g

Omega-30.2 g

Cholesterol136 mg

Sodium3874 mg

Potassium533 mg

Calcium1333 mg

Iron3.4 mg

Magnesium86 mg

Phosphorus998 mg

Zinc6.6 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A317 mcg

Vitamin E0.8 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B122.5 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)3.9 mg

Folate66 mcg

Choline47 mg

Caffeine0 mg

Water150 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 76. The excerpt below is the record exactly as published.

CHEESE FONDUE. F. S. C. One tablespoonful butter, half pint milk, one cup bread crumbs, two cups grated cheese, one teaspoonful salt, a little red pepper, a saltspoon of mustard

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