Fondues

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 20 min Total: 20 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

a quarter of a pound of crumb of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
milk ↝ Milk, NFS [Milk, reduced fat]
half a pound of Cheshire cheese ↝ Cheese, cheshire [Dairy and Egg Products]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three whites of eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

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.

Original Text

Fondues.

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.

Notes

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