Apple Chutney

Name: Apple Chutney
Ingredients: 1 quart green tomatoes; 18 sour apples; 3 large onions; 1 pound seeded raisins; 2 pounds brown sugar; 2 red peppers; 1144 quarts vinegar; 14 cup salt; 1 tablespoon ginger; 1 teaspoon Blue Ribbon black pepper; 1 teaspoon Blue Ribbon mustard; 1 teaspoon celery seed

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

5419Calories

27 gProtein

1330 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories5419 kcal

Protein27 g

Carbohydrates1330 g

Fiber48 g

Sugars929 g

Total Fat5.3 g

Saturated Fat1.3 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol0 mg

Sodium28584 mg

Potassium7217 mg

Calcium1241 mg

Iron25 mg

Magnesium371 mg

Phosphorus792 mg

Zinc2.8 mg

Copper2.8 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C227 mg

Vitamin A231 mcg

Vitamin E2.9 mg

Vitamin K78 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)10 mg

Folate175 mcg

Choline113 mg

Caffeine0 mg

Water2529 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 76. The excerpt below is the record exactly as published.

Apple Chutney—1 quart green tomatoes, 18 sour apples, 3 large onions, 1 pound seeded raisins, 2 pounds brown sugar, 2 red peppers, 1144 quarts vinegar, 14 cup salt, 1 tablespoon ginger, 1 teaspoon Blue Ribbon black pepper, 1 teaspoon Blue Ribbon mustard, 1 teaspoon celery seed

Cook this with the app: pantry check, scaling, and the assistant.