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Tomato Chutney
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
271Calories
2 gProtein
68 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories271 kcal
Protein2.3 g
Carbohydrates68 g
Fiber3.3 g
Sugars61 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium26 mg
Potassium562 mg
Calcium80 mg
Iron1 mg
Magnesium30 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline16 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 83. The excerpt below is the record exactly as published.
Tomato Chutney. 2 quarts tomatoes. 1 quart onions. 1 pint brown sugar. 4 green peppers. 1 red pepper. Chop all fine and add to vinegar after cinnamon, allspice and cloves have been cooked in it. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.