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Chili Vinegar
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
66Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein2.2 g
Carbohydrates11 g
Fiber1.7 g
Sugars5.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium885 mg
Potassium385 mg
Calcium28 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C272 mg
Vitamin A66 mcg
Vitamin E0.8 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline12 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 79. The excerpt below is the record exactly as published.
Chili Vinegar. — Out finely 1 quart of chili peppers, or any kind of ripe red peppers. Add a quart of vinegar and a tablespoon of salt
Cook this with the app: pantry check, scaling, and the assistant.