CHILI SAUCE
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
512Calories
13 gProtein
89 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein13 g
Carbohydrates89 g
Fiber17 g
Sugars70 g
Total Fat3 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium14221 mg
Potassium3456 mg
Calcium196 mg
Iron4.2 mg
Magnesium170 mg
Phosphorus379 mg
Zinc2.6 mg
Copper0.9 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C197 mg
Vitamin A605 mcg
Vitamin E7.8 mg
Vitamin K114 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate217 mcg
Choline97 mg
Caffeine0 mg
Water2041 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 16. The excerpt below is the record exactly as published.
CHILI SAUCE Twelve ripe tomatoes. Four ripe or three green peppers, Two tablespoonsful of salt. Two tablespoonsful of sugar. One tablespoonful of cinnamon, Three cups of vinegar
Cook this with the app: pantry check, scaling, and the assistant.