Try this Crunchy Camembert Fondue recipe, or contribute your own.
Suggest a better descriptionFrom: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION) Date: Wed, 6 Oct 1993 11:49:41 GMT Freeze the Camembert portions for 1 hour. Dip each cheese portion in egg, then in breadcrumbs. Dip portions agains in egg and breadcrumbs. Put on a plate; chill until needed. To make blueberry sauce, in a saucepan blend cornflour smoothly with 90ml (3 fl oz / 1/3 cup) water. Add remaining ingredients and simmer until the liquid thickens, stirring all the time. Serve warm. The Camembert portions are cooked in hot oil in fondue pot at the table, using Chinese wire strainers if possible to lift them out of the pot (fondue forks will pierce the crust and cause cheese to ooze out). Serve with the sauce. Garnish with a sprig of mint. (Serves 6) REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 582 | ||
Calories from Fat: 84 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 255mg | 9 % | |
Potassium 154.9mg | 4 % | |
Total Carbohydrate 114.5g | 34 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 113.7g | ||
Protein 13g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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