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Chili Sauce
From The century cook book, 1894
Serves 10
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
205Calories
6 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein6.2 g
Carbohydrates40 g
Fiber11 g
Sugars19 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium2129 mg
Potassium1254 mg
Calcium156 mg
Iron3.2 mg
Magnesium84 mg
Phosphorus150 mg
Zinc1 mg
Copper0.5 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C56 mg
Vitamin A160 mcg
Vitamin E2.2 mg
Vitamin K62 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate73 mcg
Choline32 mg
Caffeine0 mg
Water599 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.
Chili Sauce. Five large onions, eight green peppers, thirty ripe tomatoes, all chopped fine; add to them five tablespoonfuls of sugar, three of salt, and eight cupfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.