Directions:
- Put the first 8 ingredients in a pan and boil for 3 minutes. Then boil on lowest temp you can till the potatoes are done. Run thru a food processor with seasoning a batch at a time. pour into a Fondue pot and add ALL cheeses a little at a time and stir till till melted. If you need more cheese to get the proper texture add grated Vermont White Cheddar. Serve with the French Bread. Some other suggestions. Let the bread get a little stale by tearing it apart 6 or 8 hours before using. Use a dry white wine. Yukon Potatoes are best. Please Enjoy. PIGPURPLE (Bill).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 568.7 Kcal (2381 kJ) | ||
| Calories from fat | 333.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.02g | 57% | |
|---|---|---|---|
| Cholesterol | 124.22mg | 41% | |
| Sodium | 1901.58mg | 79% | |
| Potassium | 530.05mg | 11% | |
| Total Carbs | 27.81g | 9% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 28.35g | 57% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 2mg | 11% | |
| Calcium | 789.9mg | 79% | |
| Amount Per 100 g | |||
| Calories | 151.16 Kcal (633 kJ) | ||
| Calories from fat | 88.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 57% | |
|---|---|---|---|
| Cholesterol | 33.02mg | 41% | |
| Sodium | 505.43mg | 79% | |
| Potassium | 140.88mg | 11% | |
| Total Carbs | 7.39g | 9% | |
| Sugars | 1.51g | 23% | |
| Dietary Fiber | 0.71g | 11% | |
| Protein | 7.54g | 57% | |
| Vitamin C | 3.5mg | 22% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 0.5mg | 11% | |
| Calcium | 209.9mg | 79% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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