"Darryl L. Pierce asked :
> Can anybody point me in the direction of some reliable historical
> information on fondue? An episode of _Good Eats_ has Alton stating
> fondue came about from a war between the Swiss and, I believe, the
> French (or someone else).
Hello Darryl
My knowleges of the english languge is perhaps isufficiant. But I try to
eplain you.
History first: 1529 thre was a kind of war (1st Kappeler wars) between the
reformed Zurich guides by Huldrich Zwingli and the catholic center of
Switzerland (Lucerne etc.). And there was the first battle. But, soldiers
and officers of both parties were not very motivatwed to fight. So the
zurichans did bring some bred, and the central swiss did bring some bred to
make and to eat together a milk-soup. see also:
http://surf.agri.ch/tschumi/milchsuppe.htm But this soup WAS NOT A FONDUE!!
You find the recipe of Kappeler Milchsuppe at the end. Unfortunately, the
pece did not held and 1531, in the 2nd Kappeler war, there was no more
soup,but th usual killing. Zwingli lost his live in this war.
And now the history of the Fondue:
Fandue was prepared by apine people of the regions Valais, Fribourg,
Neuchtel (Switzerand) but also Aosta valley (Italy) and Savoie (France)
since centuries becose they has cheese, Wine and bred, bud not much else in
winter. Later, also people in lower situated localities in the wester part
of Switzerland did apreciate ist. In the late fifties of the twenthiest
century Fondue dit take place in the army cook-book and people from the
german speaking part of Switzerland became contact with Fondue. And so
Fondue became a national dish.
Recipe Kappeler Milchsuppe:
========== REZKONV-Rezept - RezkonvSuite v0.98
Titel: Kappeler Milchsuppe
Kategorien: Kategorie: soup
Menge: 4 Persons
1 6 dl Milk
1/2 Teaspoon Salt,
Muskat, (nut-meg)
Lorbeerblatt,(bay lef)
Nelke, (clove)
4 egg yolk
100 ml Cream
============================== QUELLE ==============================
Beitrag von: webmaster
-- Erfasst *RK* 26.10.2004 von
-- Carlos Jösler
Cook the milk togethe with the pices on small fire. Mix the eggyolk and the
cream to foam. Give tho cooking milk to the eggs and stire. Give in a big
soup pot and spice with pepper accordin your taste. Give much of cubes of
bread, satteed in butter into the soup and serve immediatly.
Zubereiten: Milch mit Gewürzen auf schwacher Hitze kochen. Eigelb
und Rahm schaumig schlagen. Die kochende Milch zu den Eiern giessen
und gut umrühren. In einer vorgewärmten Suppenschüssel anrichten
Etwas Pfeffer, Streuwürze nach Belieben beigeben. Reichlich in
Butter geröstete Brotwürfel über die Kappeler Milchsuppe streuen,
sofort servieren
=====
I hope I could help you a little
bon appétit
Carlos
>
> I'm working on a history research project at university and thought
> that doing a presention on this battle which lead to fondue (according
> to AB), culimating in making fondue for the class, would be fun.
>
> Any help is appreciated.