vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Plum Chutney
From Atlanta women's club cook book, 1921
Serves 8
Mrs. Howard H. McCall, State Chairman Georgia State Federation Woman's Clubs.
Presented as published in 1921. 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
209Calories
2 gProtein
53 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein1.8 g
Carbohydrates53 g
Fiber4.8 g
Sugars48 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium148 mg
Potassium381 mg
Calcium38 mg
Iron0.6 mg
Magnesium19 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A39 mcg
Vitamin E0.6 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline5.5 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 50. The excerpt below is the record exactly as published.
PLUM CHUTNEY. 2 qts. plums, (damsons) . V4, t-spoon each of ground mace, 1 cup sugar to every 2 qts. allspice, and cloves. 1 t-spoon ground cinnamon. 1/2 t-spoon salt. 1 grated lemon rind. 1 pt. vinegar and water mixed
Cook this with the app: pantry check, scaling, and the assistant.