{"id":7367,"slug":"cheese-fondue-2","title":"CHEESE FONDUE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1/2 cup of bread crumbs","1 scant cup of milk","a speck of bicarbonate of soda","a drop of hot water","1 egg","1/2 cup of dry cheese grated","1 tablespoon of butter","salt and pepper to taste","butter for baking dish","dry crumbs moistened with butter"],"ingredients_norm":["bread crumb","scant cup of milk","speck of bicarbonate of soda","hot water","egg","dry cheese","butter","salt and pepper","butter for baking dish","dry crumbs moistened with butter"],"steps":["Soak one-half cup of bread crumbs in one scant cup of milk.","Dissolve a speck of bicarbonate of soda in a drop of hot water and add to the milk.","Add one egg, yolk and white beaten separately, one-half cup of dry cheese grated, one tablespoon of butter, salt and pepper to taste, beat well.","Pour into a well buttered baking dish, strew dry crumbs moistened with butter over the top, and bake in a hot oven until light brown.","Serve at once in the dish in which it is baked."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w59:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7c54977f742a6a15ee0057e80759b4216b47968f24a272ad6331ac490d9d1753","created_at":"2026-08-02T16:59:23Z","updated_at":"2026-08-02T16:59:23Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cheese-fondue-2"}