Indiansidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Grape Chutney
From Fruit recipes, 1907
Serves 8
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
176Calories
1 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein1 g
Carbohydrates42 g
Fiber2.2 g
Sugars36 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium5525 mg
Potassium202 mg
Calcium41 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A67 mcg
Vitamin E1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6 mcg
Choline6.4 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.
GRAPE CHUTNEY Use one quart of seeded grapes (not yet ripened, though full-sized) and one and a half pounds of tart apples. Place in preserving kettle with an ounce each of garlic, grated horseradish, ginger, mustard, four of salt, one salt- spoon of cayenne pepper, a pint of vinegar, and one cup of stoned raisins. Simmer slowly till thick when rub smooth, add one-half pint brown sugar
Cook this with the app: pantry check, scaling, and the assistant.