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Indian Sauce
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 16
Presented as published in 1914. 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
381Calories
2 gProtein
87 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein2.2 g
Carbohydrates87 g
Fiber4 g
Sugars60 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3535 mg
Potassium616 mg
Calcium94 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate26 mcg
Choline11 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 8. The excerpt below is the record exactly as published.
INDIAN SAUCE. 12 large ripe tomatoes 1 lb. chopped raisins 12 apples i/2 C. salt 1 gal. vinegar 1 green pepper 2 lbs. brown sugar 6 medium onions
Cook this with the app: pantry check, scaling, and the assistant.