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Cucumber Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve fresh.
Presented as published in 1898. 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
111Calories
3 gProtein
17 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein2.9 g
Carbohydrates17 g
Fiber6.4 g
Sugars0.2 g
Total Fat5.4 g
Saturated Fat0.7 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol0 mg
Sodium9707 mg
Potassium416 mg
Calcium127 mg
Iron2.6 mg
Magnesium48 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.4 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A14 mcg
Vitamin E1.8 mg
Vitamin K77 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.1 mcg
Choline3.1 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 10. The excerpt below is the record exactly as published.
Cucumber Chutney and Mint Chutney are excellent. For Cucumber Chutney “ Wyvern ” advises this method. Cut the cucumber into thin julienne- like strips an inch long. Allow of these three heaped- up tablespoonfuls to a teaspoonful of finely-minced chives, of chopped green capsicum, and of parsley. Moisten with a dessertspoonful of vinegar in which a pinch of sugar has been dissolved, a dessertspoonful of salad oil, and dust over it salt and black pepper at discretion
Cook this with the app: pantry check, scaling, and the assistant.