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Chutney

Name: Chutney
Yield: 10 servings
Ingredients: Twenty-four large ripe tomatos; four large onions; ten small green chile peppers; half pound seeded raisins; two cups granulated sugar; 3^2 cups vinegar; two ounces ginger root; four tablespoons salt; cinnamon and cloves to taste

From The Landmarks club cook book, 1903

Serves 10

Recipe by Mrs. Robert Jones, Santa Monica.

Presented as published in 1903. 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

322Calories

4 gProtein

77 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories322 kcal

Protein4 g

Carbohydrates77 g

Fiber6.4 g

Sugars51 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2826 mg

Potassium1025 mg

Calcium59 mg

Iron1.6 mg

Magnesium50 mg

Phosphorus113 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A124 mcg

Vitamin E1.6 mg

Vitamin K24 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate60 mcg

Choline25 mg

Caffeine0 mg

Water434 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 118. The excerpt below is the record exactly as published.

CHUTNEY. Twenty-four large ripe tomatos, four large onions, ten small green chile peppers, half pound seeded raisins, two cups gran- ulated sugar, 3^2 cups vinegar, two ounces ginger root, four tablespoons salt, cinnamon and cloves to taste

Cook this with the app: pantry check, scaling, and the assistant.