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Chili Sauce
From Twentieth century home cook book, 1905
Serves 12
Presented as published in 1905. 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
47Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.2 g
Carbohydrates9.3 g
Fiber1.8 g
Sugars6.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium590 mg
Potassium278 mg
Calcium21 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline8.5 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
CHILI SAUCE. Twenty-four ripe tomatoes. Eight onions. Six peppers. Eight coffee-cups vinegar. . Eight tablespconfuls sugar. Eight tablespoonfuls of salt. One tablespoonful cinnamon. One tablespoonful allspice. One tablespoonful cloves. One tablespoonful nutmeg. Boil all together well, and seal while hot. Superior to tomato catsup. — Mrs. James Short. CHILI SAUCE. Nine large ripe tomatoes (peeled) . Two small green peppers. Three onions. Two cups vinegar. Two tablespoonfuls sugar. One tablespoonful salt. Ginger, mustard, cloves and nutmeg to taste
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