Frenchappetizer
Swiss Fondue
From Cookery for every household, 1914
Serves 1
White wine should be served with this.
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
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 832. The excerpt below is the record exactly as published.
Swiss Fondue 4 eggs. 2 oz. Gruyere cheese. 1 oz. butter. A little made mustard. Plain biscuits or thin toast. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.