Simpler Fondue

Name: Simpler Fondue
Ingredients: a pint of milk; as much grated cheese as you have used flour; a small quantity of salt; a little flour of mustard; some pepper; three or four eggs

From Culinary jottings, 1885

Ensure the paste is smooth before baking.

Presented as published in 1885. 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

626Calories

43 gProtein

27 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein43 g

Carbohydrates27 g

Fiber0 g

Sugars24 g

Total Fat38 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol641 mg

Sodium894 mg

Potassium990 mg

Calcium934 mg

Iron2.8 mg

Magnesium86 mg

Phosphorus969 mg

Zinc5.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A461 mcg

Vitamin E2 mg

Vitamin K0.9 mcg

Vitamin B60.6 mg

Vitamin B124.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.6 mg

Folate72 mcg

Choline532 mg

Caffeine0 mg

Water550 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 141. The excerpt below is the record exactly as published.

as much grated cheese as you have used flour, and a little over, a small quantity of salt, a little flour of mustard, and some pepper. Beat up, if you have used as much as a pint of milk for the paste, three or four eggs

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