Apple Chutney

Name: Apple Chutney
Ingredients: Nine ounces apples; Six ounces Demerara sugar; Four ounces sultanas; Two ounces onions; One ounce almonds; Two teaspoonfuls of salt; One teaspoonful of ground ginger; One teaspoonful of white peppercorns; Half a teaspoonful of coriander seed; Two red chillies; Three-quarters of a pint of vinegar

From Plain cookery recipes, 1908

Presented as published in 1908. 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

1362Calories

12 gProtein

308 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1362 kcal

Protein12 g

Carbohydrates308 g

Fiber13 g

Sugars272 g

Total Fat15 g

Saturated Fat1.3 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol0 mg

Sodium4702 mg

Potassium1467 mg

Calcium211 mg

Iron4.2 mg

Magnesium144 mg

Phosphorus317 mg

Zinc1.7 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A5.2 mcg

Vitamin E0.3 mg

Vitamin K5.7 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.9 mg

Folate15 mcg

Choline26 mg

Caffeine0 mg

Water291 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 58. The excerpt below is the record exactly as published.

Apple Chutney. Nine ounces apples. Six ounces Demerara sugar. Four ounces sultanas. Two ounces onions. One ounce almonds. Two teaspoonfuls of salt. One teaspoonful of ground ginger. One teaspoonful of white peppercorns. Half a teaspoonful of cori- ander seed. Two red chillies. Cayenne. Three-quarters of a pint of vinegar

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