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

Shirley Sauce

Name: Shirley Sauce
Yield: 8 servings
Ingredients: Chop very fine twenty-four large tomatoes; two large onions; two peppers; one tahlespoonful of salt; two of sugar; one teaspoonful each of ginger; cloves; allspice; cinnamon; one nutmeg; one pint of vinegar

From The Rural cook book, 1907

Serves 8

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

107Calories

4 gProtein

22 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories107 kcal

Protein3.7 g

Carbohydrates22 g

Fiber5.4 g

Sugars14 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium897 mg

Potassium939 mg

Calcium56 mg

Iron1.2 mg

Magnesium46 mg

Phosphorus103 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A155 mcg

Vitamin E2 mg

Vitamin K30 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.3 mg

Folate63 mcg

Choline27 mg

Caffeine0 mg

Water439 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 137. The excerpt below is the record exactly as published.

Shirley Sauce. — Chop very fine twenty-four large tomatoes, two large onions, -two peppers ; add one tahlespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, one pint of vinegar

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