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Chili Sauce
From The New century cook book, 1899
Serves 8
Mrs. E. F. Higgins
Presented as published in 1899. 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
34Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein0.7 g
Carbohydrates5.8 g
Fiber1.7 g
Sugars1.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium160 mg
Calcium32 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A7.5 mcg
Vitamin E0.2 mg
Vitamin K7.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline2.7 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The New century cook book (1899), page 47. The excerpt below is the record exactly as published.
Chili Sauce. Thirty-six ripe tomatoes, eighteen green peppers, twelve onions; chop these together and boil three hours; then add ten tablespoonfuls of brown sugar, three or four of salt, six tea- spoonfuls of cinnamon, six teaspoonfuls of ginger, and two quarts of cider vinegar; let come to a boil. Mrs. D. D. Thompson. Chili Sauce (Splendid). Eighteen ripe tomatoes, one and one-half teacups of vine- gar, two onions, three large green peppers, one teaspoon salt, one teaspoon cinnamon (ground), one teaspoon allspice (ground), one teaspoon cloves (ground), one cup sugar. Boil thick as cat- sup, and do not strain; boil tomatoes one hour, put onions and peppers in, boil another hour, then put in the spices and let simmer a few moments. (Chop onions and peppers separately.) C. A. Wilson. New Century Cook Book. 95 Chili Sauce. Twelve large ripe tomatoes, two green (or ripe) peppers, one cup onions, all chopped fine, one tablespoon salt, one tea- spoon each of ginger, cinnamon, allspice, cloves, two tablespoons sugar, one cup vinegar. Boil until thick. Mrs. A. H. Reeves. Chili Sauce. Peel thirty large tomatoes, ripe, chop, ten red peppers, chop fine, twenty large onions, chop fine, ten tablespoons of sugar, five tablespoons of salt, ten cups vinegar. Remove the seeds from the peppers. ■ Boil two hours. This makes one gallon and three pints. Mrs. Russell. Chili Sauce. One-half peck tomatoes, one large pepper cut fine, one large onion chopped fine, one teaspoonful each of ground all- spice, black pepper, cinnamon and cloves, and one pint of cider vinegar. Boil all together, slowly, for one hour; cool and bottle. Mrs. E. F. Higgins. Chili Sauce. One peck tomatoes
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