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Chutney (3)
From The King's College Hospital book of cooking recipes, 1907
Serves 15
Recipe by Mrs. Sii.k.
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
683Calories
26 gProtein
90 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein26 g
Carbohydrates90 g
Fiber17 g
Sugars33 g
Total Fat29 g
Saturated Fat2.5 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium29357 mg
Potassium1202 mg
Calcium287 mg
Iron15 mg
Magnesium369 mg
Phosphorus705 mg
Zinc6.1 mg
Copper0.7 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A4.9 mcg
Vitamin E3.9 mg
Vitamin K5.1 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate128 mcg
Choline113 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 15 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 (3). 40ZS. Salt. 40ZS. Mustard Seed. ^oz. best Cayenne Pepper. 20zs. Garlic, crushed and peeled, ilb. best stoned and chopped Raisins. 4lbs. Apples, peeled and cored. 8ozs. brown Sugar. 20zs. ground Ginger. ^oz. Allspice, iqt. Vinegar
Cook this with the app: pantry check, scaling, and the assistant.