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Chili Sauce I

Name: Chili Sauce I
Yield: 10 servings
Ingredients: 12 medium-sized ripe tomatoes; 1 tablespoon salt; 1 pepper, finely chopped; 1 onion, finely chopped; 2 cups vinegar; 2 teaspoons clove; 2 teaspoons cinnamon; 2 teaspoons allspice; 3 tablespoons sugar; 2 teaspoons grated nutmeg

From Boston Cooking-School cook book, 1896

Serves 10

Presented as published in 1896. 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

56Calories

1 gProtein

11 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories56 kcal

Protein1.4 g

Carbohydrates11 g

Fiber2.4 g

Sugars7.7 g

Total Fat0.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium710 mg

Potassium364 mg

Calcium30 mg

Iron0.6 mg

Magnesium20 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A62 mcg

Vitamin E0.8 mg

Vitamin K12 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate23 mcg

Choline10 mg

Caffeine0 mg

Water185 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 311. The excerpt below is the record exactly as published.

CHILI SAUCE I 12 medium-sized ripe tomatoes 1 tablespoon salt 1 pepper, finely chopped 2 teaspoons clove 1 onion, finely chopped 2 teaspoons cinnamon 2 cups vinegar 2 teaspoons allspice 3 tablespoons sugar 2 teaspoons grated nutmeg

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