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Swiss Buttermilk Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)142.4008
Energy (kCal)2136.251
Carbohydrates (g)22.2704
Total fats (g)163.6385
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. | 2. In saucepan carefully heat buttermilk until warm. Do not cover or boil. | 3. Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner. | 4. Note: If fondue becomes too thick add a bit of warmed buttermilk. If it separates combine 1 T cornstarch and 2 T buttermilk and stir into fondue. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    swiss cheese 4 cups shredded 2075.04 7.6032 142.3488 163.6272
    buttermilk 2 cups - - - -
    nutmeg 1 dash - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033

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



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