Chilli Sauce
From My best 250 recipes, 1907
If fresh, sweet, red chillies are at hand put one in the oven until the skin cracks, peel it off, remove the seeds, chop the flesh fine and use it in the place of Tabasco.
Presented as published in 1907. 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
139Calories
6 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein6.4 g
Carbohydrates29 g
Fiber8.8 g
Sugars19 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1205 mg
Potassium1731 mg
Calcium77 mg
Iron2.1 mg
Magnesium81 mg
Phosphorus178 mg
Zinc1.3 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C99 mg
Vitamin A302 mcg
Vitamin E3.9 mg
Vitamin K57 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.3 mg
Folate110 mcg
Choline49 mg
Caffeine0 mg
Water717 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 12. The excerpt below is the record exactly as published.
CHILLI SAUCE Peel, cut in halves and press out the seeds from six good-sized tomatoes ; chop the flesh very fine and drain the pulp in a sieve until dry. Add a saltspoonful of celery seed, a tablespoonful of grated onion, two tablespoonfuls of tarragon vinegar, half a teaspoonful of salt and a drop of Tabasco
Cook this with the app: pantry check, scaling, and the assistant.