vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese Fondue or Soufflé
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about five minutes for the eggs to set. Six eggs will suffice for four persons.
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 336. The excerpt below is the record exactly as published.
Cheese Fondue or Souffl^ (another way). — Weigh in their shells the number of eggs to be used. These ought properly to be regulated by the nimiber of your guests. Break them into a saucepan, and put with them a third of their weight in cheese (Gruy^re is the best, but good Cheshire answers admirably), and a sixth of that in butter. Season slightly with salt, and rather highly with pepper
Cook this with the app: pantry check, scaling, and the assistant.