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

Garibaldi Sauce

Name: Garibaldi Sauce
Yield: 13 servings
Ingredients: four pounds of tomatoes; one pound of raisins; three pounds of sugar; one pound of apples; one-quarter pound red peppers; one-half pound of onions; one lemon; one small cupful of salt; three pints of vinegar

From The national course in home economics, 1917

Serves 13

Presented as published in 1917. 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

581Calories

3 gProtein

145 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories581 kcal

Protein2.8 g

Carbohydrates145 g

Fiber4.3 g

Sugars135 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium8635 mg

Potassium683 mg

Calcium57 mg

Iron1.3 mg

Magnesium34 mg

Phosphorus85 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A59 mcg

Vitamin E0.8 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate31 mcg

Choline16 mg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.

GARIBALDI SAUCB. Four pounds of tomatoes, one pound of raisins, three pounds of sugar, one pound of apples, one-quarter pound red peppers, one-half pound of onions, one lemon, one small cupful of salt, three pints of vinegar

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