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Chili Sauce

Name: Chili Sauce
Yield: 8 servings
Ingredients: six large ripe tomatoes; four onions chopped fine; three-quarters of a cup of brown sugar; one-quarter cup of salt; four cups of vinegar; two teaspoons each of ginger; two teaspoons each of cloves; one-half teaspoon of cayenne pepper

From Good Things to Eat as Suggested by Rufus, 1911

Serves 8

Presented as published in 1911. 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

149Calories

2 gProtein

31 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories149 kcal

Protein1.7 g

Carbohydrates31 g

Fiber2.6 g

Sugars26 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium3517 mg

Potassium370 mg

Calcium57 mg

Iron0.7 mg

Magnesium23 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A42 mcg

Vitamin E0.6 mg

Vitamin K8.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate29 mcg

Choline12 mg

Caffeine0 mg

Water268 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 73. The excerpt below is the record exactly as published.

CHILI SAUCE — Peel and slice six large ripe tomatoes, add four onions chopped fine, three-quarters of a cup of brown sugar, one-quarter cup of salt, four cups of vinegar and two teaspoons each of ginger and cloves and one-half teaspoon of cayenne pepper

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