Bengal Chutney
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
5176Calories
27 gProtein
1322 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories5176 kcal
Protein27 g
Carbohydrates1322 g
Fiber48 g
Sugars1163 g
Total Fat8.2 g
Saturated Fat2.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium88138 mg
Potassium5829 mg
Calcium537 mg
Iron18 mg
Magnesium363 mg
Phosphorus775 mg
Zinc5 mg
Copper2 mg
Manganese21 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A61 mcg
Vitamin E1.8 mg
Vitamin K28 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate22 mcg
Choline136 mg
Caffeine0 mg
Water2118 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 38. The excerpt below is the record exactly as published.
Bengal Chutney. 1 pint vinegar, li lb. moist sugar. 4 lb. cooking apples, weighed after paring. 1 lb. stoned raisins. 1 lb. sultanas. J lb. salt. 2 oz. powdered ginger. \ teaspoonful cayenne. 1 oz. garlic
Cook this with the app: pantry check, scaling, and the assistant.