Apple Chutney
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
6685Calories
39 gProtein
1658 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories6685 kcal
Protein39 g
Carbohydrates1658 g
Fiber70 g
Sugars1472 g
Total Fat8.4 g
Saturated Fat1.4 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.5 g
Omega-30.3 g
Cholesterol0 mg
Sodium5320 mg
Potassium9005 mg
Calcium871 mg
Iron21 mg
Magnesium472 mg
Phosphorus1300 mg
Zinc5.2 mg
Copper3.4 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A38 mcg
Vitamin E2.3 mg
Vitamin K44 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.8 mg
Folate48 mcg
Choline164 mg
Caffeine0 mg
Water3835 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 12. The excerpt below is the record exactly as published.
Apple Chutney. 4 lb. sour apples. 8 chilies. 2 16. white onions. 13 lb. sugar. 2 quarts vinegar. 2 tablespoons mustard. 2 lb. seedless raisins. 2 teaspoons salt. 1 Tb. celery. 1 teaspoon tumeric (optional)
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