Frenchappetizer
Fondue
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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 Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Fondue, Cheese fritters, 2 ounces flour, 2 ounces butter make cream sa. w. 1 quart hot milk, add 3 y2 ounces any cheese. Thi. w. 5 egg yolks
Cook this with the app: pantry check, scaling, and the assistant.