vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chili Sauce
From Royal Victoria cook book, 1900
Serves 8
Miss CHESTNUTT
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
52Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein1.5 g
Carbohydrates11 g
Fiber2.1 g
Sugars7.8 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium301 mg
Potassium369 mg
Calcium25 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A58 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline11 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 66. The excerpt below is the record exactly as published.
CHILI SAUCE. Nine ripe tomatoes peeled and cut small, red peppers and 1 onion chopped fine, 1 teacup vine- gar, 2 tablespoons or more brown sugar, 1 dessertspoon salt, 1 teaspoon ginger, 1 teaspoon allspice
Cook this with the app: pantry check, scaling, and the assistant.