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India Chutney
From Superior cook book, 1905
Serves 7
Presented as published in 1905. 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
827Calories
21 gProtein
145 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein21 g
Carbohydrates145 g
Fiber15 g
Sugars113 g
Total Fat26 g
Saturated Fat1.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol0 mg
Sodium25191 mg
Potassium1367 mg
Calcium311 mg
Iron8.9 mg
Magnesium293 mg
Phosphorus652 mg
Zinc4.6 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A254 mcg
Vitamin E7 mg
Vitamin K16 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate131 mcg
Choline98 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 119. The excerpt below is the record exactly as published.
India Chutney. One ])Ound of salt, 1 pound of niustard seed, 1 pound of raisins, chopped and seeded, 1 pound of bi'own sugar. 12 oz. of onions, well chopped, 3 oz. of cayenne
Cook this with the app: pantry check, scaling, and the assistant.