Frenchappetizervegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fondue
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
738Calories
42 gProtein
34 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein42 g
Carbohydrates34 g
Fiber1.9 g
Sugars3.3 g
Total Fat54 g
Saturated Fat25 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol409 mg
Sodium1160 mg
Potassium276 mg
Calcium923 mg
Iron3.6 mg
Magnesium58 mg
Phosphorus739 mg
Zinc5.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A478 mcg
Vitamin E1.7 mg
Vitamin K5.8 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate105 mcg
Choline227 mg
Caffeine0 mg
Water103 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 69. The excerpt below is the record exactly as published.
Fondue. Half a pound of good toasting cheese, three eggs, half-ounce of butter, quarter of a pint of new milk, and three ounces of bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.