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

Spanish Sauce

Name: Spanish Sauce
Yield: 24 servings
Ingredients: One peck green tomatoes; one quart onions; six large sweet peppers; four quarts ripe tomatoes; two heads celery chopped fine; two pounds brown sugar; one gallon vinegar; one teaspoonful cayenne pepper; three tablespoonfuls cinnamon; one tablespoonful each of allspice; mace; and cloves

From The Rural cook book, 1907

Serves 24

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

213Calories

2 gProtein

47 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories213 kcal

Protein1.6 g

Carbohydrates47 g

Fiber3 g

Sugars41 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium25 mg

Potassium408 mg

Calcium76 mg

Iron0.9 mg

Magnesium24 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.9 mg

Folate24 mcg

Choline11 mg

Caffeine0 mg

Water304 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 130. The excerpt below is the record exactly as published.

Spanish Sauce. — One peck green tomatoes, one quart onions, six large sweet peppers, four quarts ripe tomatoes, two heads celery chopped fine, two pounds brown sugar, one gallon vinegar, one teaspoonful cayenne pepper, three table.spoonfuls cinnamon, one tablespoonful each of allspice, mace and cloves

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