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Fish Chutney
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
742Calories
66 gProtein
21 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories742 kcal
Protein66 g
Carbohydrates21 g
Fiber2.9 g
Sugars7.5 g
Total Fat46 g
Saturated Fat7 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.6 g
Cholesterol282 mg
Sodium484 mg
Potassium1429 mg
Calcium1858 mg
Iron6.5 mg
Magnesium121 mg
Phosphorus1640 mg
Zinc7.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A159 mcg
Vitamin E5.3 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B1222 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate35 mcg
Choline12 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 101. The excerpt below is the record exactly as published.
Fish Chutney. Mix onions, chillies, and lime juice as in potato chut- ney. Roast a quarter-of-a-pound of the small dried fish known as " Bombay ducks," then roughly pound ; stir in half a dessert-spoonful of mustard oil, and add the onions, chillies, and lime juice, and just a suspicion of garlic
Cook this with the app: pantry check, scaling, and the assistant.