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Chili Sauce

Name: Chili Sauce
Yield: 6 servings
Ingredients: To 9 large ripe tomatoes; 3 green peppers; 1 onion chopped fine; 2 cups vinegar; 2 tablespoons sugar; 1 tablespoon salt; 1 teaspvon ginger; 1 teaspoon allspice; 1 teaspoon cloves

From Royal Victoria cook book, 1900

Serves 6

Mrs. JACKSON

Presented as published in 1900. 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

107Calories

3 gProtein

22 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein3.3 g

Carbohydrates22 g

Fiber6 g

Sugars10 g

Total Fat0.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium1182 mg

Potassium651 mg

Calcium90 mg

Iron1.9 mg

Magnesium47 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.3 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A81 mcg

Vitamin E1.2 mg

Vitamin K36 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate35 mcg

Choline16 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

CHILI SAUCE.—To 9 large ripe tomatoes add 3 green peppers, 1 onion chopped fine, 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon salt. Steam 1 hour; add 1 teaspvon ginger, 1 teaspoon allspice, 1 teaspoon cloves

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