Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Apple Chutney
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 7
A modern interpretation · AI-generated from the original record
Ingredients
- 12 sour apples (pared, cored and cut into small pieces)
- 2 green peppers, chopped
- 2 C. sugar
- 1 red pepper, chopped
- Juice four lemons
- 1 C. raisins, chopped
- 1 T. ground ginger
- 1 pt. cider vinegar
- 1/4 t. cayenne
- 1/2 C. currant jelly
- 1 T. salt
Method
Boil all until thick.
Nutrition per serving
525Calories
3 gProtein
135 gCarbs
1 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
APPLE CHUTNEY. 12 sour apples (pared, cored and cut into small pieces 2 green peppers, chopped 2 C. sugar 1 red pepper, chopped Juice four lemons 1 C. raisins, chopped 1 T. ground ginger 1 pt. cider vinegar 14 t. cayenne i/2 C. currant jelly 1 T. salt Boil all until thick. GRAPE CATSUP. 2 qts. ripe grapes, vinegar to cover 1 C. sugar 1 T. cloves 1 T. cinnamon 1 T. allspice !/4 t. cayenne
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