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Apricot Chutney
From The King's College Hospital book of cooking recipes, 1907
Serves 14
Recipe by King's College Hospital.
Presented as published in 1907. 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
846Calories
18 gProtein
173 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories846 kcal
Protein18 g
Carbohydrates173 g
Fiber9 g
Sugars66 g
Total Fat16 g
Saturated Fat1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat4.3 g
Cholesterol0 mg
Sodium1618 mg
Potassium2020 mg
Calcium218 mg
Iron9.4 mg
Magnesium224 mg
Phosphorus478 mg
Zinc3.3 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A411 mcg
Vitamin E2.2 mg
Vitamin K2.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate74 mcg
Choline63 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 85. The excerpt below is the record exactly as published.
Apricot Chutney. 20zs. Chillies. 20zs. Garlic. 20zs. Ginger. 20ZS. Mustard Seed. 2ozs. Salt. 2lbs. ripe Apricots or Apricot pulp, ilb. Malaga Raisins. 2lbs. brown Sugar. 2qts. Vinegar
Cook this with the app: pantry check, scaling, and the assistant.