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Chilli Sauce

Name: Chilli Sauce
Yield: 10 servings
Ingredients: Eighteen large ripe tomatoes; eight red peppers; one onion; chop fine; four cups vinegar; four tablespoonfuls sugar; two tablespoonfuls salt; one tablespoonful ginger; one tablespoonful each of cloves; cinnamon; allspice; and nutmeg

From The household (of the Detroit free press), 1886

Serves 10

Makes about three quarts.

Presented as published in 1886. 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

136Calories

4 gProtein

28 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories136 kcal

Protein4.2 g

Carbohydrates28 g

Fiber8.6 g

Sugars11 g

Total Fat1.5 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1419 mg

Potassium815 mg

Calcium134 mg

Iron2.8 mg

Magnesium64 mg

Phosphorus92 mg

Zinc0.7 mg

Copper0.4 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A99 mcg

Vitamin E1.5 mg

Vitamin K51 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate38 mcg

Choline18 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 374. The excerpt below is the record exactly as published.

CHILLI SAUCE. Eighteen large ripe tomatoes, eight red peppers, one onion ; chop fine; add four cups vinegar; four tablespoonf uls sugar, two tablespoon- fuls salt, one tablespoonf ul ginger, one tablespoonful each of cloves, cinnamon, allspice and nutmeg

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