appetizer

Cheese Fondue

Name: Cheese Fondue
Ingredients: a table-spoonful of butter; a cup of milk (£ pint); about half that quantity of fresh breadcrumbs; about six ounces or a breakfast-cupful of grated cheese; a level teaspoonful of dry mustard; Salt to taste; a good pinch of Krona pepper or cayenne; two lightly-beaten eggs

From Chafing dish and casserole cookery, 1908

Presented as published in 1908. 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

1208Calories

78 gProtein

68 gCarbs

80 gFat

Full nutrition (34 nutrients)

Calories1208 kcal

Protein78 g

Carbohydrates68 g

Fiber2.5 g

Sugars15 g

Total Fat80 g

Saturated Fat35 g

Monounsaturated Fat17 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol581 mg

Sodium3559 mg

Potassium934 mg

Calcium1956 mg

Iron5.1 mg

Magnesium132 mg

Phosphorus1628 mg

Zinc11 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D4.3 mcg

Vitamin C0.2 mg

Vitamin A626 mcg

Vitamin E2.2 mg

Vitamin K6.5 mcg

Vitamin B60.5 mg

Vitamin B124.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.6 mg

Niacin (B3)3.7 mg

Folate113 mcg

Choline372 mg

Caffeine0 mg

Water335 g

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 14. The excerpt below is the record exactly as published.

a table-spoonful of butter in the chafing dish, then add to it a cup of milk (£ pint), about half that quantity of fresh breadcrumbs, about six ounces or a breakfast-cupful of grated cheese (Gruyere cheese for preference), and a level teaspoonful of dry mustard. Salt to taste ; a good pinch of Krona pepper or cayenne. Stir constantly till the mixture is quite smooth. Next add two lightly-beaten eggs

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