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Chutnee Sauce
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
204Calories
1 gProtein
49 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein0.8 g
Carbohydrates49 g
Fiber1.6 g
Sugars35 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium178 mg
Calcium16 mg
Iron0.6 mg
Magnesium9.7 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.3 mcg
Choline1.8 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 65. The excerpt below is the record exactly as published.
Chutnee Sauce. 1 cup granulated sugar. Yo tablespoon ground ginger. • 2 cups vinegar. 1 large onion. 1 clove garlic. i/4 teaspoon mustard. 15 tart apples. % cup chopped raisins
Cook this with the app: pantry check, scaling, and the assistant.