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Chili Sauce
From Lessons in cooking through preparation of meals, 1912
Serves 10
Presented as published in 1912. 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
130Calories
3 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein3 g
Carbohydrates27 g
Fiber5.4 g
Sugars17 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1068 mg
Potassium657 mg
Calcium76 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A95 mcg
Vitamin E1.3 mg
Vitamin K27 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate41 mcg
Choline18 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 202. The excerpt below is the record exactly as published.
Chili Sauce Peel and slice 18 medium sized ripe tomatoes and put into a preserving kettle. Add 2 small peppers and 2 small onions each finely chopped, >^ c sugar, 13^ T salt, 3 t each clove, cinnamon, nutmeg and allspice, and i qt. vinegar
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