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Chili Sauce

Name: Chili Sauce
Yield: 12 servings
Ingredients: 1 onion; 12 medium sized ripe tomatoes; 3 red peppers; 2 cups vinegar; 1 tbsp. salt; 2 tsps. allspice; 3 tbsps. sugar; 2 tsps. cloves; 2 tsps. grated nutmeg

From The art of German cooking and baking, 1922

Serves 12

Presented as published in 1922. 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

84Calories

2 gProtein

15 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories84 kcal

Protein1.6 g

Carbohydrates15 g

Fiber2.9 g

Sugars10 g

Total Fat1.9 g

Saturated Fat1.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium819 mg

Potassium343 mg

Calcium32 mg

Iron0.6 mg

Magnesium26 mg

Phosphorus46 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A52 mcg

Vitamin E0.7 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate26 mcg

Choline9.7 mg

Caffeine0 mg

Water169 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 175. The excerpt below is the record exactly as published.

CHILI SAUCE. For About 6 Pint Bottles. 1 onion 12 medium sized ripe tomatoes 3 red peppers 2 cups vinegar 1 tbsp. salt 2 tsps. allspice 3 tbsps. sugar 2 tsps. cloves 2 tsps. grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.