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Classic Cheese Fondue Variations

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)140.8098
Energy (kCal)2134.675
Carbohydrates (g)18.6179
Total fats (g)166.0458
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. Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes. | 4. Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil. | 5. Remember to stir constantly from now one. Add a handful of cheeses, 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. | 6. Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fontina cheese 3 cups shredded 1540.44 6.138 101.376 123.3144
    gruyere 1 cup 545.16 0.4752 39.3492 42.6888
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    garlic clove 1 - - - -
    white wine 1 cup - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

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



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