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Chili Relish
From Atlanta women's club cook book, 1921
Serves 12
Submitted by Mrs. Wm. A. Davis.
Presented as published in 1921. 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
49Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories49 kcal
Protein1.2 g
Carbohydrates9.1 g
Fiber1.9 g
Sugars6.7 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1174 mg
Potassium309 mg
Calcium25 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline8.3 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 109. The excerpt below is the record exactly as published.
CHILI RELISH. 12 large ripe tomatoes. 3 tbls. sugar. 3 large green peppers. 1 tbls. cinnamon. 2 large white onions. 3 cups vinegar. 2 tbls. salt.
Cook this with the app: pantry check, scaling, and the assistant.