Fondue of Gruyere
From The Dudley book of cookery and household recipes, 1909
Serves six.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 53. The excerpt below is the record exactly as published.
FONDEE OF GRUYERE For six persons take six eggs, two ounces of best butter, and four ounces of gruyere. Beat up the eggs in a stewpan, then add the butter and the cheese, which has been rasped fine. Place the stewpan on a stove or hot plate and stir until the contents are soft and thick, then add a little salt
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