Salza (Sauce)
From Manual for army cooks, 1896
To be served with soup or meat as a relish.
Presented as published in 1896. 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
130Calories
5 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories130 kcal
Protein4.8 g
Carbohydrates28 g
Fiber6.9 g
Sugars16 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium25 mg
Potassium1073 mg
Calcium72 mg
Iron1.3 mg
Magnesium55 mg
Phosphorus131 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A151 mcg
Vitamin E2 mg
Vitamin K29 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate83 mcg
Choline33 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 85. The excerpt below is the record exactly as published.
ALZA" (Sauce). 3 large ripe tomatoes. 1 small onion. 5 hot green peppers. 2 tablespoonfuls vinegar. Salt
Cook this with the app: pantry check, scaling, and the assistant.