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Rushmere Chutney
From The King's College Hospital book of cooking recipes, 1907
Serves 14
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
717Calories
6 gProtein
184 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein5.7 g
Carbohydrates184 g
Fiber9.7 g
Sugars157 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium12592 mg
Potassium1083 mg
Calcium100 mg
Iron1.8 mg
Magnesium61 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.3 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate27 mcg
Choline17 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 87. The excerpt below is the record exactly as published.
Rushmere Chutney. ^lb. Garlic. 2lbs. Onions. 2lbs. Apples. 2lbs. Dates. 2lbs. Demerara Sugar. 2lbs. Sultana Raisins, ilb. Salt, ioz. Chillies.
Cook this with the app: pantry check, scaling, and the assistant.