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Fonda au Gratin
From The Cook County cook book, 1912
Serves 1
A rich and cheesy egg dish.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 16. The excerpt below is the record exactly as published.
tablespoons of flour, pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. Stir and boil a few moments. Add the eggs and set pan in a double boiler until eggs are re-heated. — Mrs. D. O. Dooley, Bensen, Hi. CANADIAN FONDA.— Mix 2 tablespoons of flour smooth in a little milk and stir in the remainder of 1 cup of milk; add it with 1 ta'blespoon of butter to the well-beaten yolks of 6 eggs; mix the beaten whites lightly with them. Pour into a well-greased omelet tin, and cook in a moderate oven for 15 minutes. Sprinkle with powdered sugar and cinnamon, or with grated Parmesan cheese and serve immediately. — Mrs. C. J. Jeffries, Winnetka, 111. FONDA AU GRATIN.— Melt 3 tablespoons of butter, stir in a tablespoon of flour and mix well. Add the yolks of 4 eggs and "% pt. of milk and let it simmer for 2 minutes, stirring; then take it from the fire. Shred 4 oz. of cheese
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