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Tomato Chutnee
From The "A1" cookery book, 1901
Serves 20
Presented as published in 1901. 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
187Calories
4 gProtein
42 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories187 kcal
Protein4.1 g
Carbohydrates42 g
Fiber6.1 g
Sugars33 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4428 mg
Potassium974 mg
Calcium82 mg
Iron1.8 mg
Magnesium51 mg
Phosphorus109 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A182 mcg
Vitamin E2.4 mg
Vitamin K30 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate62 mcg
Choline27 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 99. The excerpt below is the record exactly as published.
Tomato Chutnee (very good). — 16 lbs. of tomatoes, 1 lb. brown sugar, lb. salt, 2 oz. white pepper, 1 oz. cayenne, {- oz. allspice, 1 oz. powdered cloves, 1 quart vinegar, 4 large onions
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