Chili Sauce

Name: Chili Sauce
Ingredients: 1 doz. ripe tomatoes peeled and cut up; f c. brown sugar; 2 tb. salt; 1 pt. cider vinegar; 3 cucumbers chopped fine; 2 green peppers chopped fine; 4 good-sized onions chopped fine; 1 tb. mixed ground spices

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

357Calories

11 gProtein

78 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories357 kcal

Protein11 g

Carbohydrates78 g

Fiber12 g

Sugars29 g

Total Fat1.9 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium39 mg

Potassium2180 mg

Calcium248 mg

Iron1.6 mg

Magnesium134 mg

Phosphorus342 mg

Zinc2.4 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A50 mcg

Vitamin E0.8 mg

Vitamin K156 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate132 mcg

Choline45 mg

Caffeine0 mg

Water1223 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 27. The excerpt below is the record exactly as published.

Chili Sauce 1 doz. ripe tomatoes peeled and f c. brown sugar cut up 2 tb. salt 4 good-sized onions chopped fine 1 pt. cider vinegar 3 cucumbers chopped fine 1 tb. mixed ground spices 2 green peppers chopped fine

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