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Chutney (Bengal)
From The Landmarks club cook book, 1903
Serves 12
Recipe by Mrs. B. C. Shepard.
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
506Calories
10 gProtein
99 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories506 kcal
Protein9.9 g
Carbohydrates99 g
Fiber9.7 g
Sugars73 g
Total Fat9.9 g
Saturated Fat0.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol0 mg
Sodium7361 mg
Potassium913 mg
Calcium152 mg
Iron5.6 mg
Magnesium141 mg
Phosphorus286 mg
Zinc2.2 mg
Copper0.4 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A84 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate56 mcg
Choline49 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 12 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 (bengal). One pound brown sugar, half pound mustard seed, half pound salt, quarter garlic, quarter onions, quarter ground gin- ger, half pound raisins stoned and chopped fine, one ounce cayenne pepper, three pints vinegar, thirteen large apples, seven large ripe tomatos, quarter ounce turmeric, two ounces ground mustard
Cook this with the app: pantry check, scaling, and the assistant.