Chili Sauce
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Mustard and curry powder improves this.
Presented as published in 1894. 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
2970Calories
81 gProtein
627 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories2970 kcal
Protein81 g
Carbohydrates627 g
Fiber141 g
Sugars372 g
Total Fat23 g
Saturated Fat6.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat7.6 g
Omega-30.4 g
Cholesterol0 mg
Sodium28495 mg
Potassium17587 mg
Calcium1953 mg
Iron42 mg
Magnesium1140 mg
Phosphorus1964 mg
Zinc14 mg
Copper7.1 mg
Manganese43 mg
Vitamin D0 mcg
Vitamin C813 mg
Vitamin A2489 mcg
Vitamin E34 mg
Vitamin K872 mcg
Vitamin B65.7 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)38 mg
Folate970 mcg
Choline435 mg
Caffeine0 mg
Water7555 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 29. The excerpt below is the record exactly as published.
en peppers cut in small pieces, one ounce whole allspice, one ounce whole black pepper, one-half ounce whole cloves, four table- spoons ground mustard, one pound sugar, one and one- half gills of salt, vinegar to not quite cover the whole. Mix, and boil slowly two hours. Chili Sauce. Forty-eight ripe tomatoes, ten pep- pers, two large onions, two quarts vinegar, four table- spoons salt, two teaspoons each cloves, cinnamon, nut- meg and allspice, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.