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Chili Sauce
From Original White House Cookbook, 1887
Serves 8
This sauce is very nice.
Presented as published in 1887. 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
137Calories
4 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein3.6 g
Carbohydrates30 g
Fiber5.2 g
Sugars23 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium897 mg
Potassium924 mg
Calcium53 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A158 mcg
Vitamin E2.1 mg
Vitamin K30 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate61 mcg
Choline26 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 100. The excerpt below is the record exactly as published.
CHILI SAUCE. Boil together two dozen ripe tomatoes, three small green peppers, or a half teaspoonful of cayenne pepper, one onion cut fine, half a cup of sugar. Boil until thick; then add two cups of vinegar; then strain the whole, set back on the fire and add a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.