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Chili Sauce

Name: Chili Sauce
Yield: 2 servings
Ingredients: six dozen large, ripe tomatoes; one dozen green peppers; one dozen white onions; twelve tablespoons of salt; twenty-four tablespoons of brown sugar; twelve teaspoons of ginger; twelve teaspoons of cloves; twelve teaspoons of cinnamon

From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902

Serves 2

Presented as published in 1902. 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

723Calories

2 gProtein

188 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories723 kcal

Protein2.1 g

Carbohydrates188 g

Fiber14 g

Sugars162 g

Total Fat2 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium42083 mg

Potassium532 mg

Calcium417 mg

Iron4.6 mg

Magnesium69 mg

Phosphorus42 mg

Zinc0.8 mg

Copper0.3 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C8.9 mg

Vitamin A3.5 mcg

Vitamin E1.6 mg

Vitamin K24 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate9.3 mcg

Choline15 mg

Caffeine0 mg

Water39 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 210. The excerpt below is the record exactly as published.

hili Sauce Chop and boil together two hours six dozen largo, ripe toma- toes, one dozen green peppers, one dozen white onions, twelve tablespoons of salt, twenty-four tablespoous of brown sugar

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