what ingredients are required to prepare the first one?
Cheeses, wine and seasoning.
Fondue
Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the "caquelon" it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then grated cheese is added and s
when was the book of the dead published Around 1550 BCE. what is the specialty of this book? It is an ancient Egyptian funerary text. by whom was it compiled? Karl Richard Lepsius. what was the idea of death in egypt? One aspect of death was the disintegration of the various "kheperu", or modes of existence. by whom was the book discovered? UNANSWERABLE has it been translated? Yes, by Samuel Birch into English. who was he? He was a British Egyptologist and antiquary. where was the compiler from? Prussia. did he have any other profession? Yes, he was also a linguist. did he marry? Yes, Elisabeth Klein. what is the material of which the book is made? Papyrus. what is it? It is a material similar to thick paper and it was made from the pith of the papyrus plant, "Cyperus papyrus", a wetland sedge. how is it made? It is made from the stem of the papyrus plant, "Cyperus papyrus". how did its name originate? From Greek "papyros" via Latin a loanword of unknown origin. is this language used for religious purposes? Yes, Latin is the official language in the Holy See (Vatican City). is it used nowadays for any other purposes? Yes, Switzerland has adopted the country's Latin short name on coins and stamp. what is a delicacy famous in this country? Fondue, raclette or rösti.
wiki:20195472
Fondue [SEP] Preparation
Cheese fondue consists of a blend of cheeses, wine and seasoning. To prepare the "caquelon" it is first rubbed with a cut garlic clove. White wine is slightly heated with cornstarch, and then grated cheese is added and stirred until melted. It is often topped off with a bit of kirsch. The cornstarch or other starch stabilizes and thickens the mixture. Additional wine may be added if the fondue is too thick; its acid and ethanol decrease the fondue's viscosity.