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Peach Chutney
From Fruit recipes, 1907
Serves 7
This chutney requires much less vinegar than apple chutney.
Presented as published in 1907. 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
319Calories
5 gProtein
76 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein4.6 g
Carbohydrates76 g
Fiber6.5 g
Sugars60 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium126 mg
Potassium679 mg
Calcium44 mg
Iron1.7 mg
Magnesium43 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate27 mcg
Choline9.7 mg
Caffeine0 mg
Water370 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 34. The excerpt below is the record exactly as published.
PEACH CHUTNEY This requires much less vinegar than apple chutney and may be taken as a basis for chutney for other similar, THE PEACH AND APRICOT 19 soft-pulped, juicy fruits. To four pounds of peaches (skins and pits removed) add one and one-fourth pints vinegar, and stew together till soft. Mix and pound to- gether a half pound each of white mustard seed, chopped onions, raisins, and sugar; one-fourth pound of scraped ginger root
Cook this with the app: pantry check, scaling, and the assistant.