Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
is standing out pre-eminent among liqueurs are the famous manufactures of the monks of the French Monastery of Grande Chartreuse, situated in Dauphine, near Grenoble, amongst the rugged mountains of the Alps; and very justly proud these followers of the Benedictine St. Bruno are of their wares.
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
is a French cordial, green or yellow in color.
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is liqueur made by the monks of Chartreux.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Liqueur originally made by monks of Chartreux, using, it is said, more than 200 ingredients. There are three varieties: green 96% of proof spirit; yellow 74.5%; and white 52.5%.
Modified and compiled for the FOOD RESOURCE, Public Health and Human Sciences, Oregon State University