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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior. | 2. In a medium sized bowl, combine the three cheeses and toss with the flour. | 3. Rub the inside of the fondue pot with the garlic halves. | 4. Add the wine and heat over medium heat until hot, but not boiling. | 5. Stir in lemon juice and kirsch. | 6. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. | 7. Remove the pot from the heat and place over an alcohol safety burner on the table. | 8. Adjust the burner flame so the fondue continues to bubble gently. | 9. Serve with plenty of crusty bread cubes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gruyere	1 1/2	cups	shredded	817.74	0.7128	59.0238	64.0332
emmenthaler cheese	1 1/2	cups	shredded	-	-	-	-
appenzeller cheese	1/2	cup	shredded	-	-	-	-
purpose flour	2 -3	tablespoons		-	-	-	-
garlic clove	1	halved		-	-	-	-
white wine	1	cup		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
kirsch	1	dash		-	-	-	-
pepper			ground	-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
bread			cut	-	-	-	-

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