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Chilli Sauce
From The encyclopædia of practical cookery, 1890
Serves 8
It is then ready for use.
Presented as published in 1890. 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
83Calories
1 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein0.9 g
Carbohydrates20 g
Fiber1.4 g
Sugars16 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2628 mg
Potassium129 mg
Calcium20 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline4.6 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 122. The excerpt below is the record exactly as published.
Chilli Sauce. — Chop six green Peppers and four large onions very finely, put them into a , saucepan with two dozen peeled tomatoes, 8 table-spoonfuls of moist sugar and 3 of salt, and 3 breakfast-cupfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.