Chutney Sauce
From The St. Mungo cookery book, 1904
Mrs Forsyth.
Presented as published in 1904. 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
3181Calories
19 gProtein
729 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories3181 kcal
Protein19 g
Carbohydrates729 g
Fiber18 g
Sugars600 g
Total Fat6.8 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.9 g
Omega-30.3 g
Cholesterol0 mg
Sodium88740 mg
Potassium3839 mg
Calcium661 mg
Iron21 mg
Magnesium312 mg
Phosphorus672 mg
Zinc4 mg
Copper1.4 mg
Manganese13 mg
Vitamin D0 mcg
Vitamin C828 mg
Vitamin A105 mcg
Vitamin E5.7 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate23 mcg
Choline38 mg
Caffeine0 mg
Water1817 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 24. The excerpt below is the record exactly as published.
CHUTNEY SAUCE. Boil till tender — 3 quarts green gooseberries or apples. 3 pints vinegar. I lb. coarse sugar. J lb. salt, g lb. raisins. A good pi I lb. currrants. 1 oz. powdered ginger. 2 oz. mustard. I oz. ground Jamaica pepper. I teaspoonful nutmeg. I teaspoonful mac’. of cayenne
Cook this with the app: pantry check, scaling, and the assistant.