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Chili Sauce

Name: Chili Sauce
Yield: 10 servings
Ingredients: 8 large tomatoes; 4 large Chili peppers; 4 red peppers; 1 large onion; 1 tablespoon of sugar; 1 of ginger; 1 of cloves; 1 of allspice; 1 of salt; 2 cups of vinegar

From San Rafael cook book, 1906, 1906

Serves 10

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

70Calories

2 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories70 kcal

Protein2.3 g

Carbohydrates15 g

Fiber4.5 g

Sugars5 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium711 mg

Potassium433 mg

Calcium71 mg

Iron1.5 mg

Magnesium35 mg

Phosphorus51 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A49 mcg

Vitamin E0.8 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate22 mcg

Choline10 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 88. The excerpt below is the record exactly as published.

CHILI SAUCE— Mrs. J. L.Tharp. 8 large tomatoes, 4 large Chili peppers, 4 red peppers, 1 large onion, 1 tablespoon of sugar, 1 of ginger, 1 of cloves, 1 of allspice, 1 of salt, 2 cups of vinegar

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