vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Radish Chutney
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
28Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.9 g
Carbohydrates5.7 g
Fiber2 g
Sugars3.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium316 mg
Potassium272 mg
Calcium38 mg
Iron0.8 mg
Magnesium23 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline9.2 mg
Caffeine0 mg
Water107 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.
half a teaspoonful of salt. Cook for three or four minutes, and serve when cold. 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 ; mix well. It should be a moist, soft mass. Radish Chutney. Clean and finely shred a pound of white radish roots, in which mix a cupful of milk curds, a half teaspoonful each of ground mustard s
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