vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Onion Chutney

Name: Onion Chutney
Yield: 4 servings
Ingredients: a pound of onions; two cups of milk curds; the juice of a lemon; half a teaspoonful of pounded mustard seeds; a teaspoonful of brown sugar; half a teaspoonful of salt

From Banquets of the nations, 1911

Serves 4

Presented as published in 1911. 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

60Calories

2 gProtein

14 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories60 kcal

Protein1.7 g

Carbohydrates14 g

Fiber2.7 g

Sugars6.6 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium297 mg

Potassium207 mg

Calcium36 mg

Iron0.5 mg

Magnesium16 mg

Phosphorus43 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate25 mcg

Choline9.1 mg

Caffeine0 mg

Water123 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 104. The excerpt below is the record exactly as published.

Onion Chutney. Roughly grate a pound of onions, and add to them two cups of milk curds, the juice of a lemon, half a tea- spoonful of pounded mustard seeds, a teaspoonful of brown sugar, and half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.