Chicago Hot (Uncooked)

Name: Chicago Hot (Uncooked)
Ingredients: 1 peck ripe tomatoes chopped; 2 tablespoons mixed spices; 1 cup whole mustard; cups white sugar; cups chopped celery; cups chopped onion; red and green peppers

From Quaker recipes, 1954

Presented as published in 1954. 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

1242Calories

20 gProtein

285 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1242 kcal

Protein20 g

Carbohydrates285 g

Fiber17 g

Sugars208 g

Total Fat13 g

Saturated Fat1.6 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.2 g

Omega-31.2 g

Cholesterol0 mg

Sodium3900 mg

Potassium1872 mg

Calcium394 mg

Iron9 mg

Magnesium244 mg

Phosphorus544 mg

Zinc3.3 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A92 mcg

Vitamin E1.8 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.8 mg

Folate140 mcg

Choline10 mg

Caffeine0 mg

Water853 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 46. The excerpt below is the record exactly as published.

CHICAGO HOT (Uncooked) 1 peck ripe tomatoes chopped 2 tablespoons mixed spices fine and drained 1 cup whole mustard cups chopped celery cups white sugar cups chopped onion scant cup salt red and green peppers

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