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

Radish Chutney

Name: Radish Chutney
Yield: 2 servings
Ingredients: Clean and cut the roots in pieces as large as a big bean.; a tablespoonful of thick milk curd; the juice of one lemon; a pinch of ground poppy seeds; a pinch of ground coriander; a pinch of cumin; a little salt

From Banquets of the nations, 1911

Serves 2

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

15Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories15 kcal

Protein0.6 g

Carbohydrates4.7 g

Fiber1.4 g

Sugars1.3 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1 mg

Potassium69 mg

Calcium13 mg

Iron0.3 mg

Magnesium4 mg

Phosphorus8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate5.5 mcg

Choline2.6 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 126. The excerpt below is the record exactly as published.

Radish Chutney. Clean and cut the roots in pieces as large as a big bean. Make a sauce of a ground red chilli, a pinch each of ground poppy seeds, ground coriander, and cumin, the juice of one lemon, a tablespoonful of thick milk curd, and a little salt

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