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Chili Sauce
From Twentieth century home cook book, 1905
Serves 8
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
112Calories
2 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein2.3 g
Carbohydrates26 g
Fiber3.3 g
Sugars20 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium887 mg
Potassium535 mg
Calcium36 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A78 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate40 mcg
Choline16 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 8 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. Boil twenty minutes. — Mrs. Charles Lester- CHILI SAUCE. Twelve large tomatoes. Three large green peppers. Half cup sugar. One tablespoonful salt. Half tablespoonful black pepper. Three large onions. One teacup vinegar
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