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Tomato Chutney
From The national course in home economics, 1917
Serves 20
Recipe by Mrs. Chas. Hudson.
Presented as published in 1917. 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
294Calories
3 gProtein
71 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein3.2 g
Carbohydrates71 g
Fiber4.8 g
Sugars60 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium5531 mg
Potassium844 mg
Calcium83 mg
Iron1.5 mg
Magnesium44 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A79 mcg
Vitamin E1.1 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate39 mcg
Choline22 mg
Caffeine0 mg
Water338 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 281. The excerpt below is the record exactly as published.
TOMATO CHUTNEY. THIRTY tomatoes, six apples, chopped, six onions, red peppers, one pound of raisins, two onions, ten ounces of salt, one and one-half pounds of brown sugar, four ounces of ginger and three pints of cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.