vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fondu (Italian)
From Cassell's dictionary of cookery, 1892
Serves 4
Time to bake: twenty minutes.
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
634Calories
31 gProtein
11 gCarbs
51 gFat
Full nutrition (30 nutrients)
Calories634 kcal
Protein31 g
Carbohydrates11 g
Sugars0 g
Total Fat51 g
Saturated Fat21 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol110 mg
Sodium1004 mg
Potassium161 mg
Calcium537 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus393 mg
Zinc2.6 mg
Copper0 mg
Manganese0 mg
Vitamin A129 mcg
Vitamin E3.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline8 mg
Water116 g
Estimated from matched ingredients across 4 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.
half a pint of cream, with enough flour to thicken it. When of the con- sistency of melted butter, add the cheese and a httle salt. ]Mix till the heat has gone oif, then blend with the above ingredients four well-beaten yolks of eggs, and lastly, the four whites whipped to a hnn froth
Cook this with the app: pantry check, scaling, and the assistant.