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Gooseberry Chutney

Name: Gooseberry Chutney
Yield: 5 servings
Ingredients: two full pints of nearly ripe gooseberries; three-fourths pound of raisins; three onions; one cup brown sugar; three tablespoons of mustard; three tablespoons of ginger; three tablespoons of salt; a saltspoon of red pepper; a little turmeric; two pints vinegar

From Fruit recipes, 1907

Serves 5

Presented as published in 1907. 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

505Calories

5 gProtein

120 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein4.9 g

Carbohydrates120 g

Fiber10 g

Sugars91 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium4346 mg

Potassium984 mg

Calcium151 mg

Iron2.4 mg

Magnesium59 mg

Phosphorus148 mg

Zinc0.7 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A18 mcg

Vitamin E0.6 mg

Vitamin K2.9 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.2 mg

Folate32 mcg

Choline15 mg

Caffeine0 mg

Water395 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 77. The excerpt below is the record exactly as published.

GOOSEBERRY CHUTNEY To two full pints of nearly ripe gooseberries allow three- fourths pound of raisins and three onions. Chop together and heat slowly with one cup brown sugar, three table- spoons each of mustard, ginger, and salt, a saltspoon of red pepper and a little turmeric. Simmer forty minutes with two pints vinegar

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