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Chili Sauce (Alternative)
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
164Calories
4 gProtein
36 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein3.8 g
Carbohydrates36 g
Fiber5.4 g
Sugars26 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium20 mg
Potassium846 mg
Calcium58 mg
Iron1 mg
Magnesium44 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A116 mcg
Vitamin E1.5 mg
Vitamin K22 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate68 mcg
Choline25 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 211. The excerpt below is the record exactly as published.
eighteen ripe tomatoes, six onions, six small red peppers, nine tablespoons of sugar, two cups of vinegar, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.