Easy Swiss Fondue

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READY IN: 8mins
Recipe by Ripley~Rules

From the Mary Margaret McBride Encyclopedia of Cooking. Edited by the Homemakers Research Institute, 1958 I am totally guessing at the number of servings.

Directions

  1. Cut cheese into small pieces. Place in top of double boiler or in a chafing dish over hot water.
  2. Add wine; heat and stir until cheese melts and mixture is smooth.
  3. Serve with hot toast, breadsticks, etc.
  4. Variation: Omit wine. Use 1/4 c butter, and season with w 1/2 tsp salt and 1/8 tsp white pepper.

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