Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Sultana (grape) of this, Thompsons are a darker colour than sultanas. Sultana raisins are eaten as a snack food without further processing and are used in a variety of dishes, such as fruitcake and Bath buns, sometimes prepared by soaking in water, fruit juice, or alcohol. The sultana grape is also used to make white wine, in which use it is known for its "sweet blandness". It is referred to as a "three-way grape" because it is used as table grape, to make raisins, and to make wine. In the United States it is the base for wine generically called "chablis". This