Chili Sauce
From Trinity cook book, 1925
— MRS. H. D. SMALLWOOD
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
550Calories
16 gProtein
95 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein16 g
Carbohydrates95 g
Fiber22 g
Sugars61 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium4810 mg
Potassium3875 mg
Calcium259 mg
Iron4.8 mg
Magnesium197 mg
Phosphorus463 mg
Zinc3 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C219 mg
Vitamin A605 mcg
Vitamin E7.8 mg
Vitamin K115 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate273 mcg
Choline115 mg
Caffeine0 mg
Water2308 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.
CHILI SAUCE Twelve large tomatoes, three green peppers, two onions, two teaspoons- ful of salt, two teaspoonsful of sugar, one teaspoonful of cinnamon, three cups of vinegar
Cook this with the app: pantry check, scaling, and the assistant.