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Chili Sauce with Spice
From The new home 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
176Calories
4 gProtein
38 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein4.1 g
Carbohydrates38 g
Fiber5.7 g
Sugars30 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2356 mg
Potassium991 mg
Calcium61 mg
Iron1.2 mg
Magnesium49 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A155 mcg
Vitamin E2 mg
Vitamin K29 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate70 mcg
Choline29 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 55. The excerpt below is the record exactly as published.
CHILI SAUCE WITH SPICE. Mrs. Lamkin. Eighteen tomatoes (ripe ones) ; one green pepper chopped fine; three onions, if that flavor is desired; two tablespoons of salt ; one-half cup of sugar, two cups of VALUABLE RECIPES. 133 vinegar, one teaspoon of each kind of spice ; stew slowly; tomatoes to be sliced. Good without onion. CHILI SAUCE. Mrs. E. H. Dennison, Highland Park, 111. To nine large ripe tomatoes and three green peppers, add one onion chopped fine, two cups of vinegar
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