Frenchappetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fondue
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 117. The excerpt below is the record exactly as published.
FONDUE Mix together seven ounces of cheese cut fine, two ounces of rolled cracker or bread crumbs, and two ounces of softened 212 THE HOME COOK BOOK butter. Pour over this one pint of sweet milk, which has come to boil, and stir. Next, add the yolks of three beaten eggs and a little salt
Cook this with the app: pantry check, scaling, and the assistant.