Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Apple Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Store in half-pint bottles and cork well.
A modern interpretation · AI-generated from the original record
Ingredients
- six apples
- a tablespoonful of Chili vinegar
- a salt-spoonful of cayenne
- and of salt
- colour them tomato-red with beetroot juice
Method
Roast the apples, mash them to a pulp, and color them with beetroot juice.
Add shallots, Chili vinegar, cayenne, and salt.
Simmer gently until the chutney is thick like cream.
Cool and bottle.
Nutrition per serving
149Calories
1 gProtein
38 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 10. The excerpt below is the record exactly as published.
Apple Chutney, roast six apples, mash them to a pulp and colour them tomato-red with beetroot juice. Add two shallots, a tablespoonful of Chili vinegar, a salt- spoonful of cayenne and of salt
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