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Chili Sauce

Name: Chili Sauce
Yield: 20 servings
Ingredients: Thirty-six ripe tomatoes; eighteen green peppers; twelve onions; ten tablespoonfuls of brown sugar; three or four of salt; six teaspoonfuls of cinnamon; six teaspoonfuls of ginger; two quarts of cider vinegar

From The New century cook book, 1899

Serves 20

Mrs. D. D. Thompson

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

181Calories

5 gProtein

40 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories181 kcal

Protein5.3 g

Carbohydrates40 g

Fiber10 g

Sugars17 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1076 mg

Potassium1041 mg

Calcium164 mg

Iron3.3 mg

Magnesium78 mg

Phosphorus124 mg

Zinc0.9 mg

Copper0.5 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A99 mcg

Vitamin E1.5 mg

Vitamin K55 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate54 mcg

Choline23 mg

Caffeine0 mg

Water383 g

Estimated from matched ingredients across 20 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

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