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
Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Useful with grill and devil sauces, often liked with hot roast meat, cold meat, game, or chicken.
A modern interpretation · AI-generated from the original record
Ingredients
- a dessertspoonful of vinegar
- a dust of cayenne
- a dust of salt
Method
Add a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar, and press the Chutney for two hours.
When wanted, warm up the Chutney in a little gravy, and let it get cold.
Nutrition per serving
80Calories
3 gProtein
14 gCarbs
4 gFat
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 11. The excerpt below is the record exactly as published.
a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar, and press the Chutney
Cook this with the app: pantry check, scaling, and the assistant.