vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cheese Fondue or Souffle
From Cassell's dictionary of cookery, 1892
Serves 2
Serve immediately after baking.
Presented as published in 1892. 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
610Calories
39 gProtein
4 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein39 g
Carbohydrates4.5 g
Fiber0 g
Sugars0.7 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30.2 g
Cholesterol485 mg
Sodium884 mg
Potassium227 mg
Calcium858 mg
Iron2 mg
Magnesium43 mg
Phosphorus719 mg
Zinc5.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A518 mcg
Vitamin E1.9 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate73 mcg
Choline294 mg
Caffeine0 mg
Water118 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 335. The excerpt below is the record exactly as published.
Cheese Fondue or Souffle.— Mix a tea-spoonful of hour veiy smoothly 'ndth a breakfast-cupful of cream or new niilk, add a pinch of salt, and the same of pepper, and simmer the mixture gently over the fire, stirring it aU tlie time, till it is as thick as melted butter ; etir into it about eight ounces of finely-grated Pannesan or good Cheshire cheese. Turn it into a basin, and mix with it the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.