Chartreuse of Grapes
From The St. Mungo cookery book, 1904
Chartreuse of strawberries, bananas, or other fresh ripe fruit can be prepared in the same manner.
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
1966Calories
148 gProtein
262 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories1966 kcal
Protein148 g
Carbohydrates262 g
Fiber29 g
Sugars115 g
Total Fat40 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Cholesterol89 mg
Sodium334 mg
Potassium2007 mg
Calcium347 mg
Iron12 mg
Magnesium231 mg
Phosphorus768 mg
Zinc7 mg
Copper4.1 mg
Manganese9.7 mg
Vitamin D0.5 mcg
Vitamin C143 mg
Vitamin A227 mcg
Vitamin E2.7 mg
Vitamin K23 mcg
Vitamin B61.3 mg
Vitamin B120.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.7 mg
Folate1316 mcg
Choline299 mg
Caffeine0 mg
Water324 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 47. The excerpt below is the record exactly as published.
CHARTREUSE OF GRAPES. {By kind permission of 1^ pkts. of lemon jelly, using 4 oz. more gelatine except in very cold weather. \ lb. black grapes. I tablespoon ful of ^ <t G. Cox, Ltd.). ^ lb. white grapes. I gill of whipped cream, slightly sweetened with castor sugar
Cook this with the app: pantry check, scaling, and the assistant.