Cheese Fondue II

Name: Cheese Fondue II
Ingredients: i^ c. hot milk; i tbsp. butter; i^ c. stale bread crumbs; 4 eggs; i^ c. grated cheese; \ tsp. salt

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1694Calories

101 gProtein

141 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories1694 kcal

Protein101 g

Carbohydrates141 g

Fiber7.3 g

Sugars11 g

Total Fat90 g

Saturated Fat36 g

Monounsaturated Fat21 g

Polyunsaturated Fat9.3 g

Omega-30.3 g

Cholesterol934 mg

Sodium5247 mg

Potassium932 mg

Calcium2023 mg

Iron12 mg

Magnesium158 mg

Phosphorus1822 mg

Zinc13 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A736 mcg

Vitamin E3.2 mg

Vitamin K14 mcg

Vitamin B60.7 mg

Vitamin B124.8 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)11 mg

Folate278 mcg

Choline637 mg

Caffeine0 mg

Water207 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 44. The excerpt below is the record exactly as published.

Cheese Fondue II Ingredients : i^ c. hot milk i tbsp. butter i^ c. stale bread crumbs 4 eggs i^ c. grated cheese \ tsp. salt

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