Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
1015
Calories
22g
Protein
39g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the cheese fondue recipe:
- 1 1/2 lbs
- California-made
- Italian Fontina (Fontal) Cheese, shredded
- 1/4 cup All-Purpose Gold Medal Flour
- 2 Tb. olive oil
- 1 1/2 cups dry white wine
- 1/2 cup DeLallo Sun-Dried Tomato & Olive Pesto
- Possible items for dipping:
- 1 loaf of rustic italian bread, cut into cubes
- Raw vegetables
- Small pickles
- Grapes
- Apples, cut into cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes