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Chili Sauce
From San Rafael cook book, 1906, 1906
Serves 8
If one likes a hotter sauce, use more Chilis.
Presented as published in 1906. 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
115Calories
3 gProtein
25 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein3.3 g
Carbohydrates25 g
Fiber6 g
Sugars13 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium889 mg
Potassium660 mg
Calcium87 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A81 mcg
Vitamin E1.1 mg
Vitamin K35 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline16 mg
Caffeine0 mg
Water266 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 88. The excerpt below is the record exactly as published.
CHILI SAUCE— Mrs. J. L.Tharp. 8 large tomatoes, 4 large Chili peppers, 4 red peppers, 1 large onion, 1 tablespoon of sugar, 1 of ginger, 1 of cloves, 1 of allspice, 1 of salt, 2 cups of vinegar. Boil down to half the quantity. CHILI SAUCE— Mrs. W. F. Jones. 12 large ripe tomatoes pared, 2 large onions, 4 bell peppers, 1 Chili, 1 tablespoon salt, 4 tablespoons sugar, and 2 teacups vinegar
Cook this with the app: pantry check, scaling, and the assistant.