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Shirley Sauce

Name: Shirley Sauce
Yield: 16 servings
Ingredients: Four quarts of tomatoes; four spoonfuls of salt; four of black pepper; one-half spoonful cayenne pepper; one-half of allspice; three spoonfuls of mustard; one quart of vinegar

From The household (of the Detroit free press), 1886

Serves 16

Presented as published in 1886. 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

45Calories

2 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories45 kcal

Protein1.7 g

Carbohydrates7.4 g

Fiber2.5 g

Sugars4 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium1793 mg

Potassium389 mg

Calcium31 mg

Iron0.7 mg

Magnesium22 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A68 mcg

Vitamin E0.9 mg

Vitamin K15 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate23 mcg

Choline10 mg

Caffeine0 mg

Water200 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 375. The excerpt below is the record exactly as published.

SHIRLEY SAUCE. Four quarts of tomatoes, four spoonfuls of salt, four of black pepper, one-half spoonful cayenne pepper, one-half of allspice, three spoonfuls of mustard, all simmered slowly in one quart of vinegar

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