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Cottage Swiss Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)104.2089
Energy (kCal)1490.645
Carbohydrates (g)40.1363
Total fats (g)100.83
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. Rub inside of pot with garlic clove cut in half. Discard garlic. | 3. Warm milk with mustard added. Do not cover or boil. | 4. In blender puree cottage cheese then add to warmed milk. | 5. Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. When all cheese is melted and bubbly transfer to fondue pot and keep warm over fondue burner. | 6. Note: If fondue becomes too thick add a bit of warmed milk. If it separates combine 1 T cornstarch and 2 T milk 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 2 cups 1037.52 3.8016 71.1744 81.8136
    garlic clove 1 - - - -
    mustard 1 teaspoon prepared 0.315 0.0545 0.0334 0.0049
    milk 1 1/4 1/4 186.05 14.579 9.6075 9.9735
    cottage cheese 1 cup 205.8 7.098 23.351999999999997 9.03

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



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