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Chili Sauce

Name: Chili Sauce
Yield: 8 servings
Ingredients: Twenty-four medium-sized ripe tomatoes; two peppers, finely chopped; two onions, finely chopped; four cupfuls vinegar; six tablespoonfuls sugar; two tablespoonfuls salt; four teaspoonfuls cloves; four teaspoonfuls cinnamon; four teaspoonfuls allspice; four teaspoonfuls grated nutmeg

From Soyer's standard cookery, 1912

Serves 8

Presented as published in 1912. 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

140Calories

4 gProtein

27 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories140 kcal

Protein3.5 g

Carbohydrates27 g

Fiber6 g

Sugars19 g

Total Fat1.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1775 mg

Potassium910 mg

Calcium76 mg

Iron1.4 mg

Magnesium49 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0.3 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C51 mg

Vitamin A156 mcg

Vitamin E2.1 mg

Vitamin K31 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate57 mcg

Choline25 mg

Caffeine0 mg

Water462 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 211. The excerpt below is the record exactly as published.

Chili Sauce. Twenty-four medium-sized ripe tomatoes, two peppers, finely chopped, two onions, finely chopped, four cupfuls vinegar, six tablespoonfuls sugar; two tablespoonfuls salt, four tea- spoonfuls cloves, four teaspoonfuls cinnamon, four teaspoon- fuls allspice, four teaspoonfuls grated nutmeg

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