Swiss Fondu of Cheese
From Cooks in clover, 1889
Serve immediately.
Presented as published in 1889. 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 Cooks in clover (1889), page 30. The excerpt below is the record exactly as published.
Swiss Fondu of Cheese. — Make a batter of a Lunch Puffet. — One quart of flour, one pint of (scant pint of fresh milk, one cup of fine dry bread milk, half a cup of sugar, two eggs, one tablespoon crumbs, two well beaten eggs, a small tablespoon 54 COOKS IN CLOVER. of melted butter, salt, pepper, and a pinch of soda J dissolved in hot water. Cover the bottom of a well buttered baking dish with some of the batter, over it put a thick layer of dry cheese grated fine, then ^ more of the batter, and so on until nearly half a pound of cheese
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