Boiled Fondue
A historical recipe from Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916).
A historical recipe
Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Project Gutenberg eBook #70067.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Cheese and its economical uses in the diet, by Langworthy, C. F. (Charles Ford), Caroline Louisa Hunt (1916). Digitised by Project Gutenberg, eBook #70067 (https://www.gutenberg.org/ebooks/70067). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- 1½ cupfuls of bread crumbs.
- 1½ cupfuls of milk.
- 1½ cupfuls of cheese cut into small pieces.
- 1 egg.
- 2 tablespoonfuls of butter.
- 6 ounces of crackers.
- Soak the bread in the milk.
- Melt the butter and add the cheese.
- When the cheese has melted add the soaked crumbs, the eggs slightly beaten, and the seasoning.
- Cook a short time and serve on toasted crackers.
- Since it consists of essentially the same ingredients, the food value of this dish is obviously much the same as that of fondue made in other ways.