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Mrs. Earle's Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve cold.
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
62Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories62 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.5 g
Sugars6.3 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium2431 mg
Potassium313 mg
Calcium32 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A130 mcg
Vitamin E1.9 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline6.2 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 11. The excerpt below is the record exactly as published.
Mrs. Earle's Chutney. Take equal parts of cucumber, onion, and sultanas, all shred very fine. Add a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.