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Peach Chutney

Name: Peach Chutney
Yield: 9 servings
Ingredients: Three pounds stoned peaches; 1 pound raisins; {| pound preserved ginger; 1 ounce cayenne pepper; 2 pounds sugar; 4 ounce garlic cut fine; 3 or 4 apples; 2 teaspoons of salt; 1 teaspoon ground ginger

From Royal Victoria cook book, 1900

Serves 9

Presented as published in 1900. 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

681Calories

5 gProtein

172 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein5.3 g

Carbohydrates172 g

Fiber7.8 g

Sugars141 g

Total Fat2.2 g

Saturated Fat0.8 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium540 mg

Potassium831 mg

Calcium69 mg

Iron6.3 mg

Magnesium80 mg

Phosphorus108 mg

Zinc1.2 mg

Copper0.3 mg

Manganese8.7 mg

Vitamin D0 mcg

Vitamin C7.4 mg

Vitamin A67 mcg

Vitamin E1 mg

Vitamin K4.9 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.2 mg

Folate9.2 mcg

Choline20 mg

Caffeine0 mg

Water71 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 64. The excerpt below is the record exactly as published.

PEACH CHUTNEY.—Three pounds stoned peaches, 1 pound raisins, {| pound preserved ginger, 1 ounce cayenne pepper or the same amount of red pepper cut fine, 2 pounds sugar, 4 ounce garlic cut fine, 3 or 4 apples, 2 teaspoons of salt, 1 teaspoon ground ginger

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