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Tomato Chutney
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
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
541Calories
5 gProtein
136 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein4.7 g
Carbohydrates136 g
Fiber6.5 g
Sugars121 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium52 mg
Potassium1124 mg
Calcium159 mg
Iron2 mg
Magnesium61 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A125 mcg
Vitamin E1.6 mg
Vitamin K24 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate82 mcg
Choline32 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 4 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
Cook this with the app: pantry check, scaling, and the assistant.