English Chutney Sauce

Name: English Chutney Sauce
Ingredients: one pound apples; one pound raisins; one dozen ripe tomatoes; six small onions; one-quarter cup mint leaves; one-quarter cup salt; two cups granulated sugar; one and one-half quarts vinegar

From Council cook book, 1908

Presented as published in 1908. 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

4002Calories

39 gProtein

959 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories4002 kcal

Protein39 g

Carbohydrates959 g

Fiber59 g

Sugars820 g

Total Fat6.9 g

Saturated Fat1.3 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium28257 mg

Potassium8584 mg

Calcium781 mg

Iron15 mg

Magnesium453 mg

Phosphorus1164 mg

Zinc6.2 mg

Copper2.8 mg

Manganese5.2 mg

Vitamin D0 mcg

Vitamin C294 mg

Vitamin A642 mcg

Vitamin E8.8 mg

Vitamin K180 mcg

Vitamin B63.2 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.2 mg

Niacin (B3)14 mg

Folate417 mcg

Choline218 mg

Caffeine0 mg

Water3995 g

As published

This recipe was extracted from Council cook book (1908), page 51. The excerpt below is the record exactly as published.

English Chutney Sauce. Chop one pound apples, one pound raisins, one dozen ripe tomatoes, six small onions, one-quarter cup mint leaves. Mill all well, and add one-quarter WALTER BAKER'S ™™* ^Scou^r^ Best in the World. Have held the Market 128 Year* 156 , COUNCIL COOK BOOK cup salt, two cups granulated sugar, one and one- half quarts vinega

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