Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
267
Calories
15g
Protein
19g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Emmental Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 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
- 1 clove garlic, halved
- 8 ounces dry white wine
- 1 teaspoon fresh lemon juice
- 8 ounces grated Gruyere cheese
- 8 ounces grated Emmental cheese
- 1 teaspoon cornflour
- 1 tablespoon kirsch
Directions
1
Rub the inside of the fondue pot with cut clove of garlic.
2
Pour in wine and lemon juice and heat gently until bubbling.
3
Reduce the heat to low and gradually stir in grated cheeses.
4
Continue to heat until cheeses melt stirring frequently.
5
In a small bowl blend corn flour smoothly with kirsch then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth stirring frequently.
6
Do not allow fondue to boil.
Recipe sourced from
fandom