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Chili Sauce

Name: Chili Sauce
Yield: 10 servings
Ingredients: Twenty-four ripe tomatoes; Eight onions; Six peppers; Eight coffee-cups vinegar; Eight tablespoonfuls sugar; Eight tablespoonfuls of salt; One tablespoonful cinnamon; One tablespoonful allspice; One tablespoonful cloves; One tablespoonful nutmeg

From Twentieth century home cook book, 1905

Serves 10

Superior to tomato catsup.

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

190Calories

6 gProtein

44 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein5.6 g

Carbohydrates44 g

Fiber10 g

Sugars23 g

Total Fat1.6 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium5625 mg

Potassium1096 mg

Calcium147 mg

Iron2.8 mg

Magnesium75 mg

Phosphorus134 mg

Zinc1 mg

Copper0.4 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A128 mcg

Vitamin E1.9 mg

Vitamin K50 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate71 mcg

Choline29 mg

Caffeine0 mg

Water407 g

Estimated from matched ingredients across 10 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

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