Mango Chips
From The complete Indian housekeeper & cook, 1898
They will keep like apple chips.
Presented as published in 1898. 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
125Calories
2 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein1.8 g
Carbohydrates31 g
Fiber3.4 g
Sugars27 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2 mg
Potassium368 mg
Calcium23 mg
Iron0.4 mg
Magnesium22 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A108 mcg
Vitamin E1.8 mg
Vitamin K8.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate93 mcg
Choline15 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 249. The excerpt below is the record exactly as published.
Mango Chips.— Teel any quantity of unripe m;ingoes,and cut them in rings after removing the stone. Ihiead ^em o stiingnnd haul to dry in the sun. ITey will keep like apple chips. 13. Mango Chips, Salted.-Salt as for chutnies, and drain Half drv, then spdnkle with ginger, turmeric red pepper, and coriandei; see
Cook this with the app: pantry check, scaling, and the assistant.