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Creole Sauce

Name: Creole Sauce
Yield: 16 servings
Ingredients: twenty-four tomatoes; four green peppers; four onions; one ounce dried ginger; four tablespoons each of sugar; four tablespoons each of salt; three cups of vinegar; one-half pound seedless raisins

From Good Things to Eat as Suggested by Rufus, 1911

Serves 16

Presented as published in 1911. 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

25 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories112 kcal

Protein2.5 g

Carbohydrates25 g

Fiber3.5 g

Sugars19 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium1765 mg

Potassium605 mg

Calcium40 mg

Iron0.9 mg

Magnesium30 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C32 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)1.3 mg

Folate36 mcg

Choline16 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 73. The excerpt below is the record exactly as published.

CREOLE SAUCE— Scald and peel twenty-four tomatoes. Remove the seeds from green peppers and cut the pulp and four onions fine. Shred one ounce dried ginger, mix and add four tablespoons each of sugar and salt, three cups of vinegar and one-half pound seedless raisins

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