Transcribe
Translate
L. Gagnore cookbook, 1930-1940
Page 84
More information
digital collection
archival collection guide
transcription tips
Cheese Fondue 1 1/3 c soft stale bread crumbs 1 1/2 c grated cheese 4 eggs 1 c hot water 1/2 tsp salt Mix water, crumbs, salt + cheese, add yolks of eggs well beaten. Beat whites of eggs stiff + cut + fold into the mixture Pour into buttered baking dish + cook thirty min. in moderate oven. Place cups in pan of hot water + bake 10 min longer Food value = 1 lb. of beef + [average?]
Saving...
prev
next
Cheese Fondue 1 1/3 c soft stale bread crumbs 1 1/2 c grated cheese 4 eggs 1 c hot water 1/2 tsp salt Mix water, crumbs, salt + cheese, add yolks of eggs well beaten. Beat whites of eggs stiff + cut + fold into the mixture Pour into buttered baking dish + cook thirty min. in moderate oven. Place cups in pan of hot water + bake 10 min longer Food value = 1 lb. of beef + [average?]
Szathmary Culinary Manuscripts and Cookbooks
sidebar
