Granito an Champagne
From The "Queen" cookery books: Ices, 1902
This is a French version of the granite.
Presented as published in 1902. 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
368Calories
3 gProtein
95 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories368 kcal
Protein3.3 g
Carbohydrates95 g
Fiber12 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium10 mg
Potassium388 mg
Calcium81 mg
Iron1.7 mg
Magnesium30 mg
Phosphorus35 mg
Zinc0.6 mg
Copper1.1 mg
Manganese0.9 mg
Vitamin C50 mg
Vitamin A35 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate15 mcg
Water404 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 25. The excerpt below is the record exactly as published.
Granito an Champagne (and this really is a French version). — For this mix a pint of the light syrup with a bottle of champagne
Cook this with the app: pantry check, scaling, and the assistant.