vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chilli Sauce
From The new Kentucky home cook book, 1884
Serves 20
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
112Calories
3 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein3.1 g
Carbohydrates26 g
Fiber7 g
Sugars12 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium506 mg
Potassium592 mg
Calcium106 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A65 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate37 mcg
Choline16 mg
Caffeine0 mg
Water204 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 ripe tomatoes peeled and cut fine, eight onions and six green peppers chopped fine ; put them in a porcelain kettle, and add eight coffee-cupfuls of vinegar, one tea-cupful of Lexington mustard, eight table-spoonfuls of sugar, and one ounce of cinnamon in sticks (take out when done), one ounce of ground allspice, two ounces of cloves, one grated nutmeg, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.