Indian Chetney
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The liquor serves as an excellent sauce for meat or fish.
Presented as published in 1902. 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
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 64. The excerpt below is the record exactly as published.
INDIAN CHETNE7. Eight ounces of sharp, sour apples, pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of stoned raisins, four ounces of Cayenne, four ounces of powdered ginger, two ounces of garlic, two ounces of shalots, three quarts of vinegar, one quart of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.