Recipe: Egg and Cheese Fondu

http://earlylearningpoco.ca/french-class To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter (if only 1 egg is prepared 1/2 oz. of butter must be used); mustard, pepper, and salt to taste. Whip up the EGGS, add 1 dessertspoonful of water for each egg, as in the previous recipe; mix in the cheese, a little made mustard, and pepper and salt. Heat the butter in a frying-pan or small stewpan. When hot stir in the mixture of egg and cheese. Keep stirring it with a knife, until it becomes a smooth and thickish mass. Put on hot buttered toast, and serve. This is an extremely tasty French dish. The mixture, when cold, is excellent for sandwiches.

http://waffys.com/team-member-site/calendar/action~week/exact_date~1439265600/cat_ids~68/ The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)