Mashed Potato Chutnee
From The spirit of cookery, 1895
Presented as published in 1895. 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
578Calories
10 gProtein
82 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein10 g
Carbohydrates82 g
Fiber11 g
Sugars25 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.2 g
Omega-30.4 g
Cholesterol60 mg
Sodium1738 mg
Potassium1418 mg
Calcium182 mg
Iron1.7 mg
Magnesium73 mg
Phosphorus309 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C4.4 mg
Vitamin A243 mcg
Vitamin E1.3 mg
Vitamin K11 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate47 mcg
Choline79 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 145. The excerpt below is the record exactly as published.
vinegar is mixed with sugar. Bunjal Chutnee is made with the pulp of the boiled bunjal. Cocoanut Chutnee is made with the pulp of the pounded cocoanut. Mint CJmtnee should be made with scalded mint, and sweetened. Cranberry Chutnee is made of preserved cranberries, made mustard, and pounded preserved ginger. Cranberry and Tamarind Chutnee has tamarind - pulp added to the former, also chillies and mustard-seed. Maslied-yiotato Chutnee obtains its flavour by the addition of minced onions, green chillies, salt, pepper, vinegar, and some sugar to mashed potato
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Cook this with the app: pantry check, scaling, and the assistant.