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Tomato Chutney (Australian Recipe)
From The housewife's referee, 1898
Serves 20
Presented as published in 1898. 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
251Calories
3 gProtein
58 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein3 g
Carbohydrates58 g
Fiber3.3 g
Sugars54 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium101 mg
Potassium560 mg
Calcium84 mg
Iron1.7 mg
Magnesium31 mg
Phosphorus75 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A74 mcg
Vitamin E0.9 mg
Vitamin K24 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate24 mcg
Choline22 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 124. The excerpt below is the record exactly as published.
Tomato Chutney {Australian Recipe). — Slice ten pounds of green tomatoes into an earthenware dish. Sprinkle SAVOURIES each layer of slices with salt, and let them remain all night. The next day put into a preserving pan two quarts of vinegar, two pounds of brown sugar, one pound of sliced onions, a quarter of an ounce of cloves, half a teaspoonful of cayenne pepper, a quarter of an ounce of cinnamon, a quarter of an ounce of peppercorns
Cook this with the app: pantry check, scaling, and the assistant.