Chili Sauce

Name: Chili Sauce
Ingredients: 30 large ripe tomatoes; 8 green peppers; 7 onions; 14 tablespoons brown sugar; 2 tablespoons salt; 2 cups vinegar; 2 red peppers

From Raleigh recipe book, 1925

White mustard seed and celery seed can be added if desired.

Presented as published in 1925. 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

1268Calories

44 gProtein

267 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories1268 kcal

Protein44 g

Carbohydrates267 g

Fiber61 g

Sugars166 g

Total Fat8.3 g

Saturated Fat1.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat3.2 g

Cholesterol0 mg

Sodium14238 mg

Potassium10178 mg

Calcium664 mg

Iron12 mg

Magnesium512 mg

Phosphorus1197 mg

Zinc8.1 mg

Copper2.6 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C614 mg

Vitamin A1512 mcg

Vitamin E20 mg

Vitamin K289 mcg

Vitamin B64.2 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1 mg

Niacin (B3)23 mg

Folate754 mcg

Choline306 mg

Caffeine0 mg

Water4819 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 36. The excerpt below is the record exactly as published.

CHILI SAUCE 30 large ripe tomatoes 8 green pe]3pers 7 onions 14 tablespoons brown sugai 2 red peppers 2 tablespooons sal

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