Chartreuse of Grapes
From A manual of gelatine cookery, 1904
When quite firm pour hot water into the bottle and remove from the jelly.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3553Calories
57 gProtein
804 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories3553 kcal
Protein57 g
Carbohydrates804 g
Fiber38 g
Sugars490 g
Total Fat14 g
Saturated Fat1.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat6.2 g
Cholesterol0 mg
Sodium378 mg
Potassium2369 mg
Calcium326 mg
Iron15 mg
Magnesium219 mg
Phosphorus757 mg
Zinc6.8 mg
Copper2.6 mg
Manganese9.8 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A6.8 mcg
Vitamin E3 mg
Vitamin K20 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.8 mg
Folate1371 mcg
Choline326 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 6. The excerpt below is the record exactly as published.
CHARTREUSE OF GRAPES. iij- pints of Jelly, as per Recipe No, I or 3, using oz. more Gelatine, except in very cold weather. ^ lb. Black Grapes, Dissolve the tablespoonful of Gelatine
Cook this with the app: pantry check, scaling, and the assistant.