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Chili Sauce
From Buckeye cookery, 1892
Serves 10
Better than catsups and keeps well.
Presented as published in 1892. 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
65Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein1.7 g
Carbohydrates12 g
Fiber2.8 g
Sugars7.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1410 mg
Potassium409 mg
Calcium36 mg
Iron0.6 mg
Magnesium21 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A62 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate29 mcg
Choline12 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 73. The excerpt below is the record exactly as published.
Twelve large ripe tomatoes, four ripe or three green peppers, two gnions, two table-spoons salt, two of sugar, one of cinnamon, three cups vinegar; peel tomatoes and onions, chop (separately) very fine, add the peppers (chopped) with the other ingredients, and boil one and a half hours. Bottle and it will keep a long time. Stone jugs are better than glass cans. One quart of canned tomatoes may be used instead of the ripe ones. This Chili sauce
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