Apple Chutney
From Reasonable recipes, 1940
Presented as published in 1940. 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
8027Calories
44 gProtein
2060 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories8027 kcal
Protein44 g
Carbohydrates2060 g
Fiber169 g
Sugars1556 g
Total Fat21 g
Saturated Fat5.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat5.4 g
Omega-30.3 g
Cholesterol0 mg
Sodium4768 mg
Potassium12727 mg
Calcium786 mg
Iron35 mg
Magnesium740 mg
Phosphorus1554 mg
Zinc10 mg
Copper4.5 mg
Manganese43 mg
Vitamin D0 mcg
Vitamin C445 mg
Vitamin A220 mcg
Vitamin E5.4 mg
Vitamin K66 mcg
Vitamin B65.1 mg
Vitamin B120 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.6 mg
Niacin (B3)23 mg
Folate20 mcg
Choline417 mg
Caffeine0 mg
Water10384 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 6. The excerpt below is the record exactly as published.
APPLE CHUTNEY Peel, core and slice 24 lb. cooking apples. Add 2 pints of vinegar and 2 oz. mixed allspice tied in muslin. Stew all together until the apple is tender. Add 1 Ib. sugar and dissolve over slow heat. Then boil briskly for 5 minutes. Remove the spices. Add 6 oz. chopped raisins, 2 good teaspoonsful salt and 4 oz. of ground ginger
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