Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Cheese Fondue, a la Savarin
From Cooking for profit, 1886
Serves 1
Do not overcook, as the cheese becomes tough and ropy.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 ounces cheese
- 3 eggs
- butter size of a guinea egg
Method
Grate the cheese, mix the butter with it in a pan over the fire, break in the eggs, season with pepper, scramble all together same as scrambled eggs, but not too hard.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 8. The excerpt below is the record exactly as published.
Cheese Fondue, a la Savarin. It is one form of cheese omelet. Take equal weights of cheese and eggs and one fourth as much butter — that would be 3 eggs, 4 ounces cheese, butter size of a guinea egg
Cook this with the app: pantry check, scaling, and the assistant.