Cheese Fondue

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • 1 cup scalded milk.
  • 1 cup soft stale bread crumbs.
  • ¼ lb. mild cheese cut in small pieces.
  • 1 tablespoon butter.
  • ½ teaspoon salt
  • Yolks 3 eggs.
  • Whites 3 eggs.


Mix first five ingredients, add yolks of eggs beaten until lemon-colored. Cut and fold in whites of eggs beaten until stiff. Pour in a buttered baking-dish, and bake twenty minutes in a moderate oven.