Bengal Chutney
From Evans' recipe cookery 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
8437Calories
195 gProtein
1585 gCarbs
185 gFat
Full nutrition (34 nutrients)
Calories8437 kcal
Protein195 g
Carbohydrates1585 g
Fiber163 g
Sugars1050 g
Total Fat185 g
Saturated Fat17 g
Monounsaturated Fat104 g
Polyunsaturated Fat52 g
Omega-30.6 g
Cholesterol0 mg
Sodium402 mg
Potassium13348 mg
Calcium2386 mg
Iron103 mg
Magnesium2533 mg
Phosphorus5037 mg
Zinc40 mg
Copper6.5 mg
Manganese91 mg
Vitamin D0 mcg
Vitamin C219 mg
Vitamin A657 mcg
Vitamin E33 mg
Vitamin K81 mcg
Vitamin B65.9 mg
Vitamin B120 mcg
Thiamin (B1)4.8 mg
Riboflavin (B2)3.2 mg
Niacin (B3)52 mg
Folate822 mcg
Choline819 mg
Caffeine0 mg
Water4111 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 40. The excerpt below is the record exactly as published.
BENGAL CHUTNEY. ingredients. 1 Oz. Cayenne. 1 Lb. Brown Sugar. 1 Lb. Raisins. \ Lb. Salt. J Lb. Ground Ginger. ! Lb. Mustard Seed. 1 Lb. Garlic. \ Lb. Onions. 3 Pints Vinegar. 15 Large Sour Apples, or 4 Lbs. Gooseberries
Cook this with the app: pantry check, scaling, and the assistant.