Fondue au Fromage à la Alexander

Name: Fondue au Fromage à la Alexander
Ingredients: two tablespoonsful of butter; three spoonsful of flour; one pint of milk; one-fourth pound of grated Swiss cheese; a little salt; paprika; six yolks of eggs

From The Stag Cook Book: Written for Men by Men, 1922

Serve in a napkin with fried parsley.

Presented as published in 1922. 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

1184Calories

80 gProtein

27 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1184 kcal

Protein80 g

Carbohydrates27 g

Fiber0 g

Sugars25 g

Total Fat105 g

Saturated Fat40 g

Monounsaturated Fat23 g

Polyunsaturated Fat7.6 g

Omega-30.3 g

Cholesterol1351 mg

Sodium1356 mg

Potassium1237 mg

Calcium1573 mg

Iron5.4 mg

Magnesium125 mg

Phosphorus1611 mg

Zinc10 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0 mg

Vitamin A994 mcg

Vitamin E4.2 mg

Vitamin K3.6 mcg

Vitamin B60.9 mg

Vitamin B126.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)2.5 mg

Niacin (B3)0.8 mg

Folate165 mcg

Choline969 mg

Caffeine0 mg

Water704 g

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.

FONDU AU FROMAGE A L'ALEXANDER Melt two tablespoonsful of butter and work with three spoonsful of flour into light brown color; add one pint of milk, let it boil for five minutes, constantly stirring; incorporate J4 pound of grated Swiss cheese or domestic Roquefort, a little salt and paprika, and bind with six yolks of eggs

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