Green Mountain
From Chivers selected recipes, 1930
Illustrated on front cover
Presented as published in 1930. 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
543Calories
3 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein2.5 g
Carbohydrates142 g
Fiber9 g
Sugars117 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium1.8 mg
Potassium839 mg
Calcium29 mg
Iron0.7 mg
Magnesium51 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A13 mcg
Vitamin E0.3 mg
Vitamin K3.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline27 mg
Caffeine0 mg
Water483 g
As published
This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 1. The excerpt below is the record exactly as published.
GREEN MOUNTAIN l banana llemon 1 Ib. cooking apples 2 oz. sugar 1 pt. pkt. Chivers’ Greengage Jelly Cream if required Make up the jelly as directed on the packet, and set the sliced banana (dipped in lemon juice) in the bottom of a mould with some of the jelly. Cook the apples with sugar and a little water until tender and pass through a hair sieve. Whip the re- maining jelly and fold in the sieved apple, fill up mould. When set, turn out and decorate with banana
Cook this with the app: pantry check, scaling, and the assistant.