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Chutney
From Cookery for every household, 1914
Serves 10
This chutney will keep well and is very good.
Presented as published in 1914. 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
409Calories
8 gProtein
82 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein7.6 g
Carbohydrates82 g
Fiber6 g
Sugars65 g
Total Fat8.6 g
Saturated Fat0.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium724 mg
Potassium535 mg
Calcium128 mg
Iron3.8 mg
Magnesium121 mg
Phosphorus239 mg
Zinc1.6 mg
Copper0.2 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A2.8 mcg
Vitamin E1.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate46 mcg
Choline37 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 1012. The excerpt below is the record exactly as published.
2 lbs. apples. 1£ pts. vinegar. 1 lb. brown sugar. 1 table-sp. salt. 1 dessert-sp. ground ginger. Chutney 1 oz. garlic. £ lb. tamarinds. | lb. mustard seed. 5 or 6 shallots. 1 or 2 chillies
Cook this with the app: pantry check, scaling, and the assistant.