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Swiss Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.2027
Energy (kCal)209.2942
Carbohydrates (g)23.7385
Total fats (g)0.9874
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the bread into 1-inch cubes, trying to leave a little crust on each cube. Set aside until ready to serve. | 2. Combine the grated cheeses and flour; toss to thoroughly coat the cheese. | 3. Rub the inside of the fondue pot with the cut side of the garlic clove. | 4. Add the wine and bring to a simmer. | 5. Stir in the lemon juice. | 6. Add the cheese, a handful at a time, stirring constantly, making sure to completely melt the cheese after each addition. | 7. When the cheese is completely melted stir in the Kirsch. | 8. Add salt, freshly gound black pepper, and nutmeg. | 9. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    emmenthaler cheese 1 lb grated 100.8667 0.0 22.44 0.5667
    appenzeller cheese 4 ounces grated 100.8667 0.0 22.44 0.5667
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    garlic clove 1 halved 100.8667 0.0 22.44 0.5667
    white wine 2 cups - - - -
    lemon juice 1 -2 teaspoon 0.0 0.0 0.0 0.0
    kirsch 3 tablespoons 100.8667 0.0 22.44 0.5667
    salt - - - -
    pepper - - - -
    nutmeg - - - -
    pumpernickel bread unsliced - - - -

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



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