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Chile Sauce

Name: Chile Sauce
Yield: 20 servings
Ingredients: One bn. ripe tomatoes; 2 doz. large onions; 1 pint salt; 2½ quarts vinegar; 5 red peppers chopped fine; 2 tablespoonfuls ground ginger; 2 tablespoonfuls cinnamon; 1 each of cloves and nutmeg

From The white ribbon cook book, 1894

Serves 20

Presented as published in 1894. 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

101Calories

2 gProtein

18 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories101 kcal

Protein2.2 g

Carbohydrates18 g

Fiber3.7 g

Sugars7.9 g

Total Fat0.3 g

Saturated Fat0.2 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium11209 mg

Potassium297 mg

Calcium66 mg

Iron0.8 mg

Magnesium23 mg

Phosphorus61 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A2.7 mcg

Vitamin E0.1 mg

Vitamin K1.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate35 mcg

Choline12 mg

Caffeine0 mg

Water280 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 44. The excerpt below is the record exactly as published.

Chile Sauce — One bn. ripe tomatoes, 2 doz. large onions; chop very fine and boil 1 hour; then add 1 pint salt, 2}£ quarts vinegar, 5 red peppers chopped fine, 2 tablespoonfuls each of ground ginger and cinnamon, and 1 each of cloves and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.