Shirley Sauce
From Household hints, 1881
Chili Sauce is similar but includes spices like allspice, cinnamon, and cloves.
Presented as published in 1881. 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
585Calories
19 gProtein
112 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories585 kcal
Protein19 g
Carbohydrates112 g
Fiber27 g
Sugars64 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium56101 mg
Potassium4310 mg
Calcium345 mg
Iron5.8 mg
Magnesium225 mg
Phosphorus539 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C242 mg
Vitamin A605 mcg
Vitamin E7.9 mg
Vitamin K116 mcg
Vitamin B61.9 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.2 mg
Folate330 mcg
Choline133 mg
Caffeine0 mg
Water2349 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 15. The excerpt below is the record exactly as published.
Shirley Sauce and Chili Sauce made of tomatoes are so nearly alike that one is often mistaken for the other. Shirley Sauce is made by taking twelve ripe tomatoes, four green peppers, and four onions ; add a pint of vinegar and half a cup of salt
Cook this with the app: pantry check, scaling, and the assistant.