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Chile Sauce
From The Henderson cook book, 1914
Serves 3
— Mrs. J. Ed. Young.
Presented as published in 1914. 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
435Calories
5 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein4.6 g
Carbohydrates100 g
Fiber10 g
Sugars74 g
Total Fat2.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium4684 mg
Potassium586 mg
Calcium171 mg
Iron3.1 mg
Magnesium70 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.5 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A7 mcg
Vitamin E0.4 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate36 mcg
Choline13 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 88. The excerpt below is the record exactly as published.
CHILE SAUCE. Twelve large ripe tomatoes, 3 large onions, 1 cup sugar, 2 cups vinegar, 2 tablespoons salt, 3 green peppers (seed out), 2 teaspoons ginger, 1 teaspoon spice, 1 teaspoon cloves
Cook this with the app: pantry check, scaling, and the assistant.