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Chili Sauce

Name: Chili Sauce
Yield: 10 servings
Ingredients: nine large tomatoes; four large onions; four red peppers; four cups of vinegar; three tablespoonfuls of sugar; two of salt; two teaspoonfuls of cloves; the same of cinnamon; of ginger; of allspice; of nutmeg

From Twentieth century home cook book, 1905

Serves 10

Presented as published in 1905. 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

80Calories

2 gProtein

15 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein1.7 g

Carbohydrates15 g

Fiber2.9 g

Sugars9.3 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1411 mg

Potassium363 mg

Calcium41 mg

Iron0.6 mg

Magnesium21 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A47 mcg

Vitamin E0.7 mg

Vitamin K9.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate28 mcg

Choline11 mg

Caffeine0 mg

Water249 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 143. The excerpt below is the record exactly as published.

Chili Sauce. — Take nine large tomatoes, four large onions, four red peppers, or in the same proportion. Chop them together; then add four cups of vinegar, three tablespoonfuls of sugar, two of salt, two teaspoon- fuls of cloves, the same of cinnamon, ground, of ginger, of allspice and of nutmeg

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