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Chutney (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 7
Recipe by Miss M. V. Palmer.
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
634Calories
6 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein6.3 g
Carbohydrates161 g
Fiber7.9 g
Sugars132 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium431 mg
Potassium1004 mg
Calcium145 mg
Iron2.2 mg
Magnesium48 mg
Phosphorus112 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A691 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline21 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 7 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.
Chutney (1). ^lb. Tomatoes, ilb. Apples. 20zs. Carrots, ioz. Garlic, ilb. Raisins. 20zs. Brown Sugar, i Lemon. i tablespoonful Vinegar i teaspoonful Salt
Cook this with the app: pantry check, scaling, and the assistant.