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Chicago Hot

Name: Chicago Hot
Yield: 6 servings
Ingredients: 1 peck ripe tomatoes, cut up into small pieces and drained; 2 cups chopped celery; 2 cups onions; 1 cup grated horseradish (a bottle of the prepared horseradish may be used); 1 cup white mustard seed; 2 cups sugar; 2 green peppers; 2 long red peppers; 1 cup salt; 2 tablespoons mixed spices, cloves, cinnamon, allspice; 6 cups vinegar

From Delta Gamma cook book, 1922

Serves 6

Presented as published in 1922. 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

365Calories

2 gProtein

81 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories365 kcal

Protein1.8 g

Carbohydrates81 g

Fiber2.8 g

Sugars73 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium18916 mg

Potassium454 mg

Calcium111 mg

Iron1 mg

Magnesium33 mg

Phosphorus62 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A8.9 mcg

Vitamin E0.2 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate38 mcg

Choline7.6 mg

Caffeine0 mg

Water404 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 105. The excerpt below is the record exactly as published.

Chicago Hot 1 peck ripe tomatoes, cut up into small pieces and drained 2 cups chopped celery 2 cups onions 1 cup grated horseradish (a bottle of the prepared horse- radish may be used) 1 cup white mustard seed 2 cups sugar 2 green peppers 2 long red peppers 1 cup salt 2 tablespoons mixed spices, cloves, cinnamon, allspice 6 cups vinegar

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