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Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Useful with grill and devil sauces, often liked with hot roast meat, cold meat, game, or chicken.
Presented as published in 1898. 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
80Calories
3 gProtein
14 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein3 g
Carbohydrates14 g
Fiber6.8 g
Sugars2.6 g
Total Fat4.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium9708 mg
Potassium505 mg
Calcium43 mg
Iron2 mg
Magnesium38 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water6.8 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 11. The excerpt below is the record exactly as published.
a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar, and press the Chutney
Cook this with the app: pantry check, scaling, and the assistant.