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Fondue Bengali

Fondue.Chef's picture
  Garlic 1 Clove (5 gm)
  Dry white wine 3⁄4 Pint (1 1/2 Cups)
  Lemon juice 1 Teaspoon
  Grated gruyere cheese 1 Pound (4 Cups)
  Grated emmenthal cheese 1⁄2 Pound (2 Cups)
  Corn flour 2 Teaspoon (Also Called Cornstarch)
  Curry powder 2 Tablespoon
  Kirsch 3 Tablespoon
  White pepper To Taste

Rub round the inside of the fondue pot with a cut clove of garlic.
Put in the wine and lemon juice and heat over a low flame.
Add the cheese gradually, stirring all the time and using a figure of eight motion.
Mix the corn flour and curry powder together

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3118 Calories from Fat 1942

% Daily Value*

Total Fat 218 g335.2%

Saturated Fat 131.4 g657%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 318.2 mg13.3%

Total Carbohydrates 47 g15.6%

Dietary Fiber 10.4 g41.7%

Sugars 4.6 g

Protein 182 g363.8%

Vitamin A 69.9% Vitamin C 12.5%

Calcium 258.8% Iron 56.3%

*Based on a 2000 Calorie diet

Fondue Bengali Recipe