Cheese Fondue
A historical recipe from Santa's Sampler, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976).
A historical recipe
Santa's Sampler: A Collection of over 100 Hors D'Oeuvre Recipes, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976). Project Gutenberg eBook #67786.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Santa's Sampler, by Kappa Alpha Theta. St. Louis Alumnae Chapter (1976). Digitised by Project Gutenberg, eBook #67786 (https://www.gutenberg.org/ebooks/67786). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 1 clove garlic
- 1 tablespoon potato flour
- ¹⁄₄ teaspoon each salt
- 2 tablespoons Kirsch
Method
- 1 clove garlic, large 1 6 oz.
- Emmenthaler cheese 1 6 oz.
- Gruyere 1 tablespoon potato flour or cornstarch ¹⁄₄ teaspoon each salt and white pepper ¹⁄₈ teaspoon nutmeg 1 cup good quality light dry white wine 2 tablespoons Kirsch or brandy Rub bottom and sides of heavy earthenware casserole, fondue pot or chafing dish with cut garlic.
- Toss cheeses with potato flour or cornstarch and seasonings.
- Pour wine into pot and heat until bubbles start to rise to the surface.
- Do not boil.
- With wooden fork or spoon stir constantly until cheese is melted.
- Adjust seasonings and add Kirsch or brandy.
- Serve with: Chunks of sourdough bread, Italian bread or other crusty bread.
- Cubes of ham, cooked chicken, shrimp or crab legs.
- Raw vegetables, such as carrots, zucchini or celery sticks.