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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump. | 2. Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn’t take half the pot with it. | 3. Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it. | 4. Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn’t fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cheese	2			953.1	6.318	57.78	77.598
white wine	4	cups		-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
kirschwasser	1	tablespoon		-	-	-	-
lemon juice				-	-	-	-
nutmeg			grated	-	-	-	-
loaf pizza crust	1 -2		baked cut	-	-	-	-
mushroom		halved		-	-	-	-
vegetable			steamed raw	-	-	-	-

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