Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Apple | 1 medium (182g) | 95 |
| Rye | 1 slice (32g) | 83 |
| Bread | 1 slice (30g) white | 79 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sauce | not in our table | 0 |
| Wheat | not in our table | 0 |
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
- 3 ½ Oz Sharp Cheddar Cheese
- 1 ½ Oz Gruyere Cheese
- 4 Oz German Beer (Pils or Lager)
- 1 Tablespoon Flour
- 1 Tablespoon German Sweet/Hot mustard or spicy brown
- Dash of Worcestershire Sauce
- Few drops of Tabasco Sauce
- For serving options
- You can use a variety of breads for dipping; the best are the more sturdy breads like Rye, Dark Wheat, Foccacia or Pumpernickel
- Use cut up blanched vegetables like Cauliflower or Broccoli Florets
- Pieced of Bratwurst and small party franks
- Small pickled onions
- Gherkin pickles
- Any variety of apples sliced into wedges for dipping
Directions
Shred Cheeses into a bowl and toss with flour
Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer
Add Cheeses in batches; stir constantly until melted and fully incorporated
Stirring constantly in a figure-eight pattern with wooden spoon, add in Mustard and Sauces.
Transfer to a fondue pot or other serving dish
Meanwhile if you are going to be using the vegetables and Wursts, blanch Cauliflower or Broccoli 2-3 minutes in boiling salted water
In the same pan, bring the cooking water back to a boil and add the mini franks and pieces of bratwurst. Cook
uncovered until all the liquid has evaporated. Add 1 Tablespoon butter to the pan to brown brats and franks and serve
up with fondue and other dipping selection.Have a fun time dipping and talking while enjoying your favorite German
Category:New England Recipes
Category:New England Vegetarian