Chutney Sauce

Name: Chutney Sauce
Ingredients: 1 pound of raisins; 4 ounces of onions; 6 ounces of garlic; 2 quarts of green gooseberries; 2 quarts of vinegar

From English and French cookery, 1890

Presented as published in 1890. 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

1989Calories

27 gProtein

419 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories1989 kcal

Protein27 g

Carbohydrates419 g

Fiber27 g

Sugars301 g

Total Fat1.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium161 mg

Potassium3579 mg

Calcium422 mg

Iron8.9 mg

Magnesium194 mg

Phosphorus554 mg

Zinc2 mg

Copper1.4 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K16 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.6 mg

Folate44 mcg

Choline57 mg

Caffeine0 mg

Water2091 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 30. The excerpt below is the record exactly as published.

Chutney Sauce. — Chop 1 pound of raisins, 4 ounces of onions, 6 ounces of garlic, and 2 quarts of green gooseberries. Boil 2 quarts of vinegar

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