vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fondu
From Cassell's dictionary of cookery, 1892
Serves 3
The dish should be lined with buttered paper rising three inches above the top.
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
530Calories
35 gProtein
20 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein35 g
Carbohydrates20 g
Fiber2.5 g
Sugars6.7 g
Total Fat43 g
Saturated Fat8.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol70 mg
Sodium1883 mg
Potassium508 mg
Calcium500 mg
Iron1.3 mg
Magnesium45 mg
Phosphorus407 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C6.7 mg
Vitamin A299 mcg
Vitamin E6.5 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)1.2 mg
Folate75 mcg
Choline31 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 527. The excerpt below is the record exactly as published.
Fondu. — Boil three-quarters of a pint of milk and dissolve an ounce of butter in it. Stir into it a quarter of a pint of cold milk in which two ounces of arrowroot have been rubbed smooth. Let it cool, and add the beaten yolks of four eggs, half a table-spoonful of salt, a drachm of cayenne, and four ounces of grated Parmesan. Pour in the whites of the eggs whisked to a light froth
Cook this with the app: pantry check, scaling, and the assistant.