vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chilli Sauce, No. 2

Name: Chilli Sauce, No. 2
Yield: 10 servings
Ingredients: Ripe tomatoes, 24,; White onions, 4,; Green peppers, 4,; Sugar, 1 teacup,; Salt, 4 tablespoons.; Ground cinnamon, 1 tablespoon.; Ground cloves, I/2 tablespoon.; Allspice, ground, % tablespoon.; Vinegar, 2 pints.

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

157Calories

3 gProtein

34 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories157 kcal

Protein2.8 g

Carbohydrates34 g

Fiber4.4 g

Sugars29 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2818 mg

Potassium740 mg

Calcium53 mg

Iron1 mg

Magnesium37 mg

Phosphorus80 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A124 mcg

Vitamin E1.6 mg

Vitamin K24 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate46 mcg

Choline20 mg

Caffeine0 mg

Water386 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. 2 Ripe tomatoes, 24, White onions, 4, Green peppers, 4, Sugar, 1 teacup, Salt, 4 tablespoons. Ground cinnamon, 1 tablespoon, Ground cloves, I/2 tablespoon. Allspice, ground, % tablespoon, Vinegar, 2 pints.

Cook this with the app: pantry check, scaling, and the assistant.