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Chilli Sauce, No. 1
From Around-the-world cook book, 1913
Serves 10
Presented as published in 1913. 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
53Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.7 g
Carbohydrates10 g
Fiber2.3 g
Sugars6.4 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium709 mg
Potassium405 mg
Calcium25 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus47 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A62 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate29 mcg
Choline12 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.
CHILLI SAUCE, NO. 1 Tomatoes, large, ripe and peeled, 12, Onions, large, 2, Green peppers, large, 4, Salt, 1 tablespoon. Sugar, 1 tablespoon, Vinegar, 2 cups.
Cook this with the app: pantry check, scaling, and the assistant.