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Ploughman's Cheese Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)60.341
Energy (kCal)1100.8634
Carbohydrates (g)12.6878
Total fats (g)91.1024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat together the beer, cheese and crushed garlic in a fondue pot. | 2. Cook gently, stirring, over a low heat until the cheese has melted. Stir in the butter. | 3. Blend the cornflour with a little water and add to the fondue pot. Add the mustard. Continue cooking until the fondue has thickened, stirring constantly. Season with pepper to taste. | 4. Transfer the pot to the burner and serve at the table with cubes of onion bread, chicken, ham and a little dish of chutney. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/8 cup 171.0 7.857 5.343 14.4
    beer 1 cup - - - -
    sharp cheddar cheese 8 ounces shredded 929.8634 4.8308 54.998000000000005 76.7024
    garlic clove 1 crushed - - - -
    cornflour 3 tablespoons - - - -
    grain mustard 1/2 teaspoon - - - -
    black pepper ground - - - -
    onion bread cubed - - - -
    chutney - - - -
    ham cubed - - - -
    chicken cubes cooked - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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