vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Fondue
From The King's College Hospital book of cooking recipes, 1907
Serves 1
This makes a good luncheon dish or a good savoury for dinner.
Presented as published in 1907. 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
47 gProtein
17 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories610 kcal
Protein47 g
Carbohydrates17 g
Fiber6.8 g
Sugars3.8 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol1172 mg
Sodium597 mg
Potassium938 mg
Calcium383 mg
Iron7.2 mg
Magnesium81 mg
Phosphorus784 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D6 mcg
Vitamin C19 mg
Vitamin A1079 mcg
Vitamin E11 mg
Vitamin K22 mcg
Vitamin B61.1 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.4 mg
Folate173 mcg
Choline895 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 39. The excerpt below is the record exactly as published.
Egg Fondue. Make this by putting 6 eggs into a bowl and beat- ing them lightly; add 4 tablespoonfuls of finely chopped or grated cheese, a good pincn of salt, and a dash of cayenne pepper. Put a tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.