Fondue au Fromage

Name: Fondue au Fromage
Ingredients: a half-pound of broken or grated cheese; a piece of butter the size of two chestnuts; a cupful of thin cream; a bit of salt; a sprinkling of pepper

From A bachelors cupboard, 1906

Try toast made from Boston brown bread for a distinct novelty.

Presented as published in 1906. 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 A bachelors cupboard (1906) by A. Lyman Phillips, page 30. The excerpt below is the record exactly as published.

fondue au fromage may be AU quickly made — of the sort that one serves FROMAGE ^.j^i^ ginger ale or ApoUInarls lemonade. Melt with a piece of butter the size of two chestnuts (I'm tired of saying " a walnut ") In the blazer, a half- pound of broken or grated cheese, and stir until melted. Add a cupful of thin cream, a bit of salt, and a sprink- ling of pepper

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