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Indian Chutney
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
535Calories
4 gProtein
135 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein4.1 g
Carbohydrates135 g
Fiber9.9 g
Sugars86 g
Total Fat1.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium1393 mg
Potassium872 mg
Calcium64 mg
Iron5.6 mg
Magnesium72 mg
Phosphorus99 mg
Zinc1 mg
Copper0.3 mg
Manganese7.4 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A6.3 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate9.1 mcg
Choline20 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 54. The excerpt below is the record exactly as published.
Indian Chutney. One pound of granulated sugar, ^ poimd of seeded raisins 1 ounce of salt, 6 ounces of preserved ginger, juice of 4 lemons, 1 pint of cider vinegar, 12 large applefe, 1 ounce of garlic
Cook this with the app: pantry check, scaling, and the assistant.