Chutney

Ingredients

• 3 tablespoonfuls Apricot Jam
• 2 dessertspoonfuls of Pounded Gingor
• I dessertspoonful of Salt
• 6 Sour Apples
• a dessertspoonfuls of Cayenne
• 2 Large Onions

Method

1. 1

   Boil the apples and onions, mash fine, and mix with the other ingredients.

2. 2

   Put in bottles and cork.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 14. The excerpt below is the record exactly as published.

CHUTNEY (INDIAN). [C " CHIPPOLATA." (A delicious pudding. Mrs. Hiddingh's Recipe.) Soak a quarter of an ounce of gelatine in a little water for a quarter of an hour. Make a custard of a pint of milk, two eggs, two tablespoonfuls of sugar. Add gelatine before adding eggs and sugar. Take nine sponge biscuits ; slice thinly ; soak in half a wineglass of Vanderhum, or the syrup in which peaches have been preserved. Garnish a buttered porcelain mould with little bits of citron preserve, tomato preserve, or Cape gooseberry ; then put in a layer of soaked biscuits. Have ready any kind of preserve, such as yellow peaches (pre- served in brandy), water-melon, or ginger (cut small) ; put in a layer of preserve; then some more soaked sponge biscuits; pour over the whole the custard (which must be warm), to fill the mould, and let it stand over-night. If ice is handy, this pudding is greatly improved by being iced. CHUTNEY. (Mrs. Coleman's Recipe.) Ingredients. 3 tablespoonfuls Apricot Jam. 2 dessertspoonfuls of Pounded Gingor. I dessertspoonful of Salt. 6 Sour Apples. a dessertspoonfuls of Cayenne. 2 Large Onions

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