Part 3/8:
Chartreuse, a herbal liqueur with roots dating back to 1737, became a favored ingredient in many dishes, especially desserts. The rich, herbal flavor profile provided a distinctive twist that elevated ordinary ingredients, including custards and gelatins. Early Victorian cookbooks reveal that recipes often referred to Chartreuse jelly more for its color than the actual liqueur itself, presenting a layered cultural significance in culinary practices at the time.