vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chutney Sauce
From Royal Victoria cook book, 1900
Serves 5
M. CULBERT.
Presented as published in 1900. 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
499Calories
5 gProtein
108 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein4.8 g
Carbohydrates108 g
Fiber6.9 g
Sugars81 g
Total Fat1.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium42 mg
Potassium891 mg
Calcium126 mg
Iron6 mg
Magnesium82 mg
Phosphorus122 mg
Zinc1.2 mg
Copper0.3 mg
Manganese8 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water467 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 68. The excerpt below is the record exactly as published.
CHUTNEY SAUCE.—Eight ounces of sour apples, 8 ounces salt, 8 ounces ripe tomatoes, 8 ounces brown sugar, 8 ounces raisins, 4 ounces chilies, 4 ounces ground ginger, 1 ounce garlic, 2 ounces shallots. Chop the ingredients fine and add 2 quarts vinegar
Cook this with the app: pantry check, scaling, and the assistant.