Chile Sauce
From A bachelors cupboard, 1906
This sauce is especially good with fish.
Presented as published in 1906. 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
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars0 g
Total Fat0.1 g
Saturated Fat34 g
Monounsaturated Fat151 g
Polyunsaturated Fat20 g
Omega-31.4 g
Cholesterol0 mg
Sodium0.3 mg
Potassium64 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus8.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate14 mcg
Choline0 mg
Caffeine0 mg
Water45 g
As published
This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 23. The excerpt below is the record exactly as published.
chile sauce, one must mash to a paste a clove of garlic, finely minced, and two red peppers which have been softened in boiling water and rubbed through a sieve. Add a bit of the water, salt, and one table- spoonful of vinegar. In the blazer have sizzling hot a cupful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.