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Chili Sauce
From The century cook book, 1894
Serves 8
It is very nice to serve with roast beef or pork or broiled steak.
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
175Calories
2 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein2.5 g
Carbohydrates40 g
Fiber3.9 g
Sugars33 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium896 mg
Potassium580 mg
Calcium72 mg
Iron1.2 mg
Magnesium34 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A78 mcg
Vitamin E1.1 mg
Vitamin K20 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 44. The excerpt below is the record exactly as published.
Chili Sauce. Take twelve ripe tomatoes, one large pepper and two onions; chop all very fine, and put in a granite or porcelain kettle; add two cups of vinegar, one of brown sugar, one tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.