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Chilli Sauce
From Mary Jane's cook book, 1916
Serves 8
Mrs. 0. T., Dorchester.
Presented as published in 1916. 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
67Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein2.1 g
Carbohydrates13 g
Fiber2.9 g
Sugars8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium887 mg
Potassium506 mg
Calcium32 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A77 mcg
Vitamin E1 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline15 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 91. The excerpt below is the record exactly as published.
CHILLI SAUCE. Tomatoes, 1 can. Vinegar, y2 cup. Onions, 2. Cinnamon, y2 teaspoon. Salt, 1 tablespoon. Nutmeg, y2 teaspoon. Pepper, 1 teaspoon. Clove, y2 teaspoon. Sugar, 1 cup. Allspice, y2 teaspoon. Boil all ingredients together for 10 minutes and bottle. Mrs. H. B. C., East Boston. OLIVE OIL PICKLES. Cucumbers, 25. Brown mustard seed, y2 cup. Salt, 1/2 cup. Olive oil, 2-3 cup. White mustard seed, y2 cup. Vinegar, 1 quart. The cucumbers should be medium sized. Wash and slice with- out peeling. Mix all ingredients cold. Let stand 2 hours or more, stirring occasionally. This quantity will fill 2 quart jars. M. Y. J., Pittsford Mills, Vt. PICKLED ONIONS. Select sound small onions of equal size, peel with a silver knife and scald in salted water till they are tender. Drain and pack in sterilized glass jars. Heat to the boiling point sufficient vinegar to cover them with a tablespoon each of whole cloves and mace. Pour vinegar over onions to overflowing, distributing spices among them, add a tiny red pepper and a little white mustard seed to each jar and seal at once. 200 JELLIES, PRESERVES, PICKLES. CHILLI SAUCE. Ripe tomatoes, 12. Salt, 1 tablespoon. Onions, 2. Sugar, 1 tablespoon. Green peppers, 4. Vinegar, 2 cups.
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