Authentic original traditional swiss fondue old world (recipe)
| Authentic original traditional swiss fondue old world (recipe) | |
|---|---|
| Name | Authentic original traditional swiss fondue (old world recipe) |
| Ingredients | Gruyere • Appenzeller cheese • All-purpose flour • Garlic clove • Dry white wine • Fresh lemon juice • Kirsch • Fresh ground pepper • Nutmeg |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 153.8 |
| Fat | 8.8 |
| Protein | 8.4 |
| Carbohydrate | 3.3 |
| Fiber | 0.1 |
| Net carbohydrates | 3.2 |
| Sugar | 0.5 |
| Saturated fat | 5.1 |
| Cholesterol (mg) | 29.7 |
| Sodium | 92.8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Authentic original traditional swiss fondue old world (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Authentic original traditional swiss fondue old world (recipe) image(external)
Recipe instructions
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
Food tags
Cheese, Swiss, European,
Authentic original traditional swiss fondue old world (recipe) details
Time:
Prep Time in Hours and Mins:30M
"
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Contributors: Prab R. Tumpati, MD
