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
Mrs. Earle's Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve cold.
A modern interpretation · AI-generated from the original record
Ingredients
- equal parts of cucumber
- onion
- and sultanas
- a dust of cayenne
- a dust of salt
- a dessertspoonful of vinegar
Method
Shred cucumber, onion, and sultanas finely.
Season with cayenne and salt, moisten with vinegar, and press for two hours.
Warm in gravy before serving.
Nutrition per serving
62Calories
2 gProtein
14 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 11. The excerpt below is the record exactly as published.
Mrs. Earle's Chutney. Take equal parts of cucumber, onion, and sultanas, all shred very fine. Add a dust of cayenne and a dust of salt, moisten with a dessertspoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.