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Green Gooseberry Chutnee
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
485Calories
9 gProtein
95 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein9 g
Carbohydrates95 g
Fiber7.5 g
Sugars67 g
Total Fat7.1 g
Saturated Fat0.8 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol0 mg
Sodium6626 mg
Potassium785 mg
Calcium119 mg
Iron6.2 mg
Magnesium122 mg
Phosphorus233 mg
Zinc1.9 mg
Copper0.4 mg
Manganese6.4 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0.7 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate33 mcg
Choline34 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 74. The excerpt below is the record exactly as published.
Green Gooseberry Chutnee—Ingredients—Two pints of unripe gooseberries or green apples, 3 oz. mustard seed, 3 oz. powdered ginger, 5 oz. coarse sugar, IO oz. raisins, 3 oz, salt, 2 pints vinegar, 3 oz. garlic
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