Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
733
Calories
30g
Protein
20g
Fat
107g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 1 3/4 cups tomato juice
- 1 clove garlic
- 4 cups swiss cheese or gruyere cheese, shredded (16 oz)
- 3 tablespoons cornstarch
- 1/2 teaspoon worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon crushed basil leaves
- 1/4 teaspoon white pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup tomato juice
- ==
Directions
1
In top of double boiler heat 1 3/4 cups tomato juice with garlic until very hot.
2
Place over boiling water, and remove garlic.
3
Add cheese, a small amount at a time stirring constantly until cheese is melted.
4
Combine cornstarch, Worcestershire sauce, and seasonings with 1/4 cup tomato juice; stir into cheese mixture.
5
Continue stirring until smooth; if the fondue becomes too thick, add more tomato juice.
Recipe sourced from
fandom