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Danish Fondue Puffs

A historical recipe from The Complete Book of Cheese, by Bob Brown (1955).

A historical recipe

The Complete Book of Cheese, by Bob Brown (1955). Project Gutenberg eBook #14293.

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 The Complete Book of Cheese, by Bob Brown (1955). Digitised by Project Gutenberg, eBook #14293 (https://www.gutenberg.org/ebooks/14293). 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.

Denmark. Associated with Denmark by a demonym leading its title: Danish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 4 egg yolks
  • 4 egg whites

Method

  1. 1 stale roll 1/2 cup boiling hot milk Salt Pepper 2 cups freshly grated Cheddar cheese 4 egg yolks, beaten lemon-yellow 4 egg whites, beaten stiff Soak roll in boiling milk and beat to a paste.
  2. Mix with cheese and egg yolks.
  3. When smooth and thickened fold in the egg whites and fill ramekins, tins, cups or paper forms and slowly bake until puffed up and golden-brown.