Easy Swiss Fondue

Be the first to review
READY IN: 8mins
Recipe by RipleyRules

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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a