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Chili Sauce
From Cooking for profit, 1886
Serves 10
Known to be good.
Presented as published in 1886. 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
182Calories
5 gProtein
38 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein4.8 g
Carbohydrates38 g
Fiber8.4 g
Sugars21 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium2126 mg
Potassium1005 mg
Calcium129 mg
Iron2.5 mg
Magnesium67 mg
Phosphorus118 mg
Zinc0.8 mg
Copper0.4 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A128 mcg
Vitamin E1.8 mg
Vitamin K48 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate58 mcg
Choline25 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 323. The excerpt below is the record exactly as published.
Chili Sauce for the Landlady- Known to be good. 24 large ripe tomatoes. 6 green peppers. 4 large onions. 3 tablespoons salt. 8 tablespoons brown sugar. 6 teacups vinegar
Cook this with the app: pantry check, scaling, and the assistant.