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Fonda (Canadian Style)
From The national course in home economics, 1917
Serves 1
Serve immediately.
Presented as published in 1917. 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
633Calories
47 gProtein
26 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein47 g
Carbohydrates26 g
Fiber0 g
Sugars13 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1177 mg
Sodium520 mg
Potassium803 mg
Calcium473 mg
Iron6.1 mg
Magnesium69 mg
Phosphorus860 mg
Zinc5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.5 mg
Folate166 mcg
Choline925 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 131. The excerpt below is the record exactly as published.
FONDA (CANADIAN STYLE). Take six eggs, two tablespoonfuls of flour, one teacupful of milk, one tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.