vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fondue on Toast
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
316Calories
7 gProtein
3 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein7.3 g
Carbohydrates3 g
Fiber0 g
Sugars0.1 g
Total Fat36 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol105 mg
Sodium768 mg
Potassium81 mg
Calcium224 mg
Iron0 mg
Magnesium11 mg
Phosphorus156 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A83 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline0 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 353. The excerpt below is the record exactly as published.
Fondne on Toast* — Crack 4 eggs in a bowl, beat until very light; add 4 tablespoonfuls milk or cream, beat 2 minutes longer; season with Y4 teaspoonful salt and a pinch of Cayenne pepper. Place a small frying pan with Yf tablespoonful butter over the fire ; as soon as melted pour in the eggs, draw them with a spoon from the side of pan toward the center ; when the eggs begin to thicken add 4 tablespoonfuls grated American cheese
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