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Best of Chili Sauce

Name: Best of Chili Sauce
Yield: 10 servings
Ingredients: One peck ripe tomatoes skinned; 6 dessertspoons white sugar; 6 dessertspoons salt; 6 large onions; 3 peppers (if you like it hot); 3 cups vinegar

From Royal Victoria cook book, 1900

Serves 10

Mrs. Moonie

Presented as published in 1900. 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

139Calories

2 gProtein

32 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein1.9 g

Carbohydrates32 g

Fiber3.6 g

Sugars22 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium5827 mg

Potassium263 mg

Calcium63 mg

Iron1 mg

Magnesium24 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C8.3 mg

Vitamin A7.2 mcg

Vitamin E0.2 mg

Vitamin K14 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate20 mcg

Choline7.2 mg

Caffeine0 mg

Water161 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

BEST OF CHILI SAUCE.—One peck ripe tomatoes skinned, 6 dessertspoons white sugar, 6 dessertspoons salt, 6 large onions, 3 peppers (if you like it hot), 3 cups vinegar

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