[Sca-cooks] cheese sauce/fondue

[Philip & Susan Troy]

Also sprach Diana Haven:
>Hello the list,
>
>I've been lurking for a while - dealing with a sick
>kitty.  Since all of my reference books are still in
>storage on the other side of the country, would anyone
>have references at hand for fondue or welsh rarebit in
>period?

Umm, how about Digby's Savoury Toasted or Melted Cheese? (~1669 C.E.)

The oldest reference to fondue I can think of is in Brillat-Savarin's
Physiologie du Gout, roughly Napoleonic Era (and even that is more
like stirred, creamy-style scrambled eggs with cheese, rather than
the modern fondue).

Adamantius