Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound of cheese
- 1/2 cupful of ale
- 1/2 teaspoonful of dry mustard
- 1/2 teaspoonful of salt
- three quarters of the ale
- two eggs
- cayenne
- mustard
- salt
- pepper
Directions
1 pound of cheese. 1/2 cupful of ale or beer. Dash of cayenne. 1/2 teaspoonful of dry mustard. 1/2 teaspoonful of salt. Slices of toast.
Grate or cut into small pieces fresh American cheese. Place it in a saucepan or chafing-dish with three quarters of the ale. Stir until it is entirely melted; then season with the mustard, salt, and pepper, and pour it over the slices of hot toast, cut in triangles or circles. Everything must be very hot, and it must be served at once, as the cheese quickly hardens. Some use a scant teaspoonful of butter (more will not unite), a few drops of onion-juice, and the beaten yolks of two eggs, added just before serving. The egg makes it a little richer and prevents the cheese hardening so quickly. Milk may be used instead of ale to melt the cheese, in which case the egg should also be used. If any of the cheese fondu is left, it can be heated again with the rest of the ale for the second helping.