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Chilli Sauce
From The new Kentucky home cook book, 1884
Serves 20
Recipe by Mrs. L. C. Dimmitt.
Presented as published in 1884. 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
70Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein1.8 g
Carbohydrates15 g
Fiber2.8 g
Sugars11 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2111 mg
Potassium415 mg
Calcium35 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A62 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate29 mcg
Choline12 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 40. The excerpt below is the record exactly as published.
CHILLI SAUCE. Twenty-four large ripe tomatoes peeled and chopped fine, or enough small ones chopped fine to make a gallon, eight green bell-peppers, and four large onions; chop all fine, then add a dessert-spoonful of cloves, one of ginger, one of cinnamon, one of grated nutmeg (use the ground spices), eight table-spoonfuls of brown sugar, six of salt (not heap- ing), and eight coffee-cupfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.