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Apple Chutney
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
296Calories
3 gProtein
75 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein3.2 g
Carbohydrates75 g
Fiber8.1 g
Sugars52 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium890 mg
Potassium661 mg
Calcium89 mg
Iron1.7 mg
Magnesium44 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A7.9 mcg
Vitamin E0.3 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline19 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 39. The excerpt below is the record exactly as published.
Apple Chutney 1 dozen sour apples 2 cupfuls vinegar 3 small onions % cupful lemon juice 3 green peppers 2 cupfuls sugar 1 small red pepper V2 cupful cranberry jelly 1 cupful raisins 1 tablespoonful ginger 1 tablespoonful salt
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