Chili Sauce
A dish where medium-sized ripe tomatoes and onion do the work.
Ingredients
US
Metric
- 12 medium-sized ripe tomatoes
- 1 pepper, finely chopped
- 1 onion, finely chopped
- 470 ml vinegar
- 44 ml sugar
- 15 ml salt
- 10 ml clove
- 10 ml cinnamon
- 10 ml allspice
- 10 ml grated nutmeg
Steps
- Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling-point, and cook slowly two and one-half hours.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 94 |
|---|---|
| Protein | 2.8 g |
| Fat | 0.9 g |
| Carbs | 18.8 g |
| Fiber | 4.4 g |
| Sodium | 902 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States