French
Fondue
From Wholesome cookery, 1887
Do not let it boil.
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 56. The excerpt below is the record exactly as published.
Fondue. Allow as many eggs as there are persons. Weigh the eggs ; take as much butter as will equal half the weight of eggs; then take as much grated Gruyere cheese as will equal a third of the weight of eggs
Cook this with the app: pantry check, scaling, and the assistant.