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Chili Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 12
Presented as published in 1885. 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
141Calories
2 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories141 kcal
Protein2.4 g
Carbohydrates31 g
Fiber3.7 g
Sugars24 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1852 mg
Potassium611 mg
Calcium56 mg
Iron1.1 mg
Magnesium33 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A84 mcg
Vitamin E1.1 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate51 mcg
Choline15 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 146. The excerpt below is the record exactly as published.
CHILI SAUCE. Peel and slice four quarts of fresh tomatoes, or use the canned vegetables. Chop one pint of fresh red peppers, or one-third that quantity of dried ones ; peel and chop half a pint of onions ; put these ingredients into a saucepan with half a pound of brown sugar, a' pint and a half of vinegar, a quarter of an ounce each of ground cloves and cinnamon, an eighth of an ounce each of ground ginger and mace, and two ounces of salt
Cook this with the app: pantry check, scaling, and the assistant.