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Chili Sauce
From How we cook in Tennessee .., 1906
Serves 16
Recipe by Mrs. A. H. Ellington.
Presented as published in 1906. 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
34Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein0.8 g
Carbohydrates6.7 g
Fiber1.5 g
Sugars2.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1327 mg
Potassium121 mg
Calcium24 mg
Iron0.3 mg
Magnesium9.1 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate15 mcg
Choline4.1 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 166. The excerpt below is the record exactly as published.
Chili Sauce. — One peck tomatoes, six red peppers, six large onions chopped fine, three tablespoonsful salt, two cups vine- gar, one teaspoonful ground ginger, one teaspoonful white pepper, three teaspoons mustard, one teaspoon whole cloves,, three teaspoons cinnamon, one teaspoon whole allspice
Cook this with the app: pantry check, scaling, and the assistant.