Recipe Name Swiss Fondue Submitted by ohiowan Recipe Description This is from a recipe book that came with my mom's fondue set circa early 1970s. I've had it written on a note card for years; it doesn't really have instructions/cooking times and serving amounts. The recipe calls for a pound of shredded cheese total: 2/3 lb. of gruyere and 1/3 lb. of emmentaler (but emmentaler is not in database). Also, two loaves of French bread are recommended, for dipping. Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 20 Ready In (minutes) 35

Ingredients Amount Measure Ingredient 1 clove Garlic 12 fliud ounces white wine, dry 1 tablespoon freshly squeezed lemon juice 16 ounces Gruyere cheese, shredded 3 tablespoons all-purpose flour 1 dash pepper, to taste 1/8 teaspoon nutmeg, dash to taste Steps Sequence Step 1 Grate, shred or dice cheese. 2 Dredge in flour. 3 Rub inside of pot with garlic. 4 Put on stove and pour wine into pot. Heat over medium until wine is warm , not boiling. Add lemon 5 Put on stove and pour wine into pot. Heat over medium until wine is warm , not boiling. 6 Add lemon juice. 7 Add cheese by handfuls, stirring constantly with wooden spoon until cheese is melted and mixture has the appearance of a light creamy sauce. 8 Add pepper and nutmeg. 9 Let boil once. 10 Remove pot and put on lighted burner on top of table.