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Fondu

Name: Fondu
Yield: 6 servings
Ingredients: Vz Pound Good Dry Cheese; V/z Tablespoons Cornstarch; 1 Cup Cream; Yolks of 4 Eggs; Whites of 5 Eggs

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

431Calories

19 gProtein

6 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein19 g

Carbohydrates5.8 g

Fiber0 g

Sugars0.1 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol78 mg

Sodium255 mg

Potassium67 mg

Calcium291 mg

Iron0.1 mg

Magnesium13 mg

Phosphorus196 mg

Zinc1.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A119 mcg

Vitamin E2.2 mg

Vitamin K1.8 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0 mg

Folate7.9 mcg

Choline0 mg

Caffeine0 mg

Water90 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 78. The excerpt below is the record exactly as published.

FONDU Vz Pound Good Dry Cheese V/z Tablespoons Cornstarch 1 Cup Cream Yolks of 4 Eggs Whites of 5 Eggs

Cook this with the app: pantry check, scaling, and the assistant.