Fondues
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
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 Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). 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
- a pound of crumb of bread
- a pound of Cheshire cheese
- a pound of butter
- three eggs
Method
- Boil a quarter of a pound of crumb of bread in milk;
- beat it with a wooden spoon;
- grate half a pound of Cheshire cheese, add the yolks of three eggs, and a quarter of a pound of butter;
- beat all well together.
- Beat up three whites of eggs to a thick froth;
- put this in last, and beat the whole well together.
- Bake in two paper cases or a dish, in a quick oven, for twenty minutes.