vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chili Sauce II
From Boston Cooking-School cook book, 1896
Serves 6
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
140Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein2.7 g
Carbohydrates29 g
Fiber3.3 g
Sugars24 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2356 mg
Potassium656 mg
Calcium92 mg
Iron2 mg
Magnesium41 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A104 mcg
Vitamin E1.4 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate39 mcg
Choline18 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 6 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 II 12 medium-sized tomatoes 2 tablespoons salt 4 onions 2 tablespoons celery seed 2 red peppers 44 cup brown sugar 2 cups vinegar
Cook this with the app: pantry check, scaling, and the assistant.