Frenchvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fondue
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
493Calories
42 gProtein
4 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein42 g
Carbohydrates4 g
Fiber0 g
Sugars1.1 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1161 mg
Sodium693 mg
Potassium445 mg
Calcium304 mg
Iron5.3 mg
Magnesium42 mg
Phosphorus693 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A515 mcg
Vitamin E3.2 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate142 mcg
Choline884 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 152. The excerpt below is the record exactly as published.
FONDUE. — Beat 6 eggs until light; season with salt, pepper and 2 tablespoons grated cheese; put a tablespoon of butter in a frying^ pan; when hot, pour in the eggs and stir until well done and smooth; serve on buttered toast. THE HOME CHEESE SCALLOP.— Soak 1 cup of dry bread crumbs in fresh milk; beat into it 3 eggs, add 1 tablespoon of butter
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