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Oude Sauce

Name: Oude Sauce
Yield: 12 servings
Ingredients: four quarts of green tomatoes; 18 small peppers; 18 small white onions; three cupfuls of salt; four cupfuls of sugar; four cupfuls of horseradish; four tablespoonfuls of ground cloves; four of cinnamon

From The Rural cook book, 1907

Serves 12

Presented as published in 1907. 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

474Calories

8 gProtein

119 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories474 kcal

Protein8.4 g

Carbohydrates119 g

Fiber18 g

Sugars86 g

Total Fat2.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium28380 mg

Potassium1290 mg

Calcium311 mg

Iron6 mg

Magnesium122 mg

Phosphorus168 mg

Zinc1.5 mg

Copper0.8 mg

Manganese7 mg

Vitamin D0 mcg

Vitamin C76 mg

Vitamin A88 mcg

Vitamin E1.6 mg

Vitamin K91 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate74 mcg

Choline31 mg

Caffeine0 mg

Water338 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 136. The excerpt below is the record exactly as published.

Oude Sauce. — Four quarts of green tomatoes, 18 small peppers, 18 small white onions ; chop all together, add three cupfuls of salt and let stand ever night. In the morning drain off the water and add four cupfuls of sugar, four of horseradish, four tablespoonfuls of ground cloves, four of cinnamon

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